Smoked Blackberry Popsicle with Mascarpone and Cookie Crunch

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

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• 2

  Spread the blackberries out onto a perforated sheet tray and place directly on the grill grate. Smoke for 15-20 minutes.

  

  Grill: 180 ˚F

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  Ingredients

  • 6 Ounce blackberries

• 3

  Remove from the grill and let cool. Transfer to a blender pitcher and add the sugar, lemon juice and pinch of salt. Pulse a few times to break up the berries if you prefer it a little chunky or puree all the way and strain out the solids for a smooth texture. Set aside.

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  Ingredients

  • 1/2 Cup sugar

  • 1 lemon, juiced

  • Pinch salt

• 4

  In a medium bowl whisk together mascarpone, cream, cardamom and salt.

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  Ingredients

  • 8 Ounce Cheese, mascarpone

  • 2 Tablespoon heavy cream

  • 1/4 Teaspoon Cardamom

• 5

  In a popsicle mold, scoop each mixture 1 tablespoon at a time until the mold is filled. Add the popsicle stick and transfer to the freezer. Freeze overnight.

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• 6

  For the cookie crunch: In the bowl of a food processor combine the wafers, butter sugar and milk powder. Pulse to make a coarse crumble. Spread the mixture out on a parchment lined baking sheet.

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  Ingredients

  • 1/2 Cup Nilla Wafers

  • 1/4 Cup butter, melted

  • 2 Tablespoon granulated sugar

  • 1 Tablespoon Nonfat Dry Milk Powder

• 7

  Set temperature to 350℉.

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• 8

  Place the sheet tray directly on the grill grate and bake for 10-15 minutes. Let cool at room temperature then break up a bit with your fingers.

  

  Grill: 350 ˚F

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• 9

  When the popsicles are frozen, remove from the molds and dip in the cookie crunch. Enjoy!

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