By Traeger Kitchen
You won’t find these popsicles in the freezer section of your grocery store. Smoked blackberry puree meets a cool and creamy mascarpone mix before getting frozen and finished off with a dip in our fresh baked cookie crunch.
|8 Ounce||Cheese, mascarpone|
|2 Tablespoon||heavy cream|
|1/2 Cup||Nilla Wafers|
|1/4 Cup||butter, melted|
|2 Tablespoon||granulated sugar|
|1 Tablespoon||nonfat dry milk powder|
When ready to cook, set temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Spread the blackberries out onto a perforated sheet tray and place directly on the grill grate. Smoke for 15-20 minutes.
180 ˚F / 82 ˚C
6 Ounce blackberries
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.
1/2 Cup Sugar
1 lemon, juiced
In a medium bowl whisk together mascarpone, cream, cardamom and salt.
8 Ounce Cheese, mascarpone
2 Tablespoon heavy cream
1/4 Teaspoon cardamom
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.
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.
1/2 Cup Nilla Wafers
1/4 Cup butter, melted
2 Tablespoon granulated sugar
1 Tablespoon nonfat dry milk powder
Set temperature to 350℉.
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.
350 ˚F / 177 ˚C
When the popsicles are frozen, remove from the molds and dip in the cookie crunch. Enjoy!
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