Raspberry Goat Cheese Popsicles

For Saturday breakfasts I've been enticed to savor an all-natural popsicle while shopping for produce at Tower Grove Market.  So creative, and they are heavenly - avocado popsicles, a crazy lime variety and this, my favorite, the berry goat cheese popsicle.  Not new, popsicle artisans have been slowly popping up around the country and Food and Wine Magazine lists these as the best:  

People's Pops, New York

Suck It, Los Angeles

Las Paletas, Nashville

Meltdown, New Orleans

Suck It Sweets and Treats, Los Angeles

King Of Pops, Atlanta

Pleasant Pops, Washington, D.C.

Lil' Pop Shop, Philadelphia

SF Pops, San Francisco

Locopops, North Carolina

Viva Pops, San Diego

While all sassy and fun, you don't need a purveyor of fine pops to cool off with an unconventional treat.  Make your own simply at home using the natural ingredients from the SimplyCooking® Pantry and a lick of your own wild imagination.  

raspberry goat cheese popsicles

Pan 1

8 oz. milk, or other milk of choice

4 oz. honey

4 oz. soft goat cheese

Over low heat, gently warm the milk and honey in a pan.  Stir to combine.  Add the goat cheese and continue to stir over low heat until well combined and smooth. Remove from heat.

Pan 2

4 oz frozen raspberries

4 oz water

3 drops stevia

Place in a pan and stir over medium heat until well combined. Mash the berries with a fork. Transfer the hot mixture to a small bowl and place in the freezer until well chilled, about 15 minutes. 

Divide both mixtures between 10 popsicle molds. Cover the mold with foil and then the lid.  Freeze for about an hour then insert ten sticks and freeze overnight.  To remove popsicles, run the bottom of the mold under hot water for several seconds until the popsicle loosens when gently pulling the stick.