Recipe courtesy of Emeril Lagasse
3 hr 15 min
15 min
3 hr
12 to 16 servings


  • 1/2 pint blueberries, stemmed and rinsed
  • Honey
  • 1 container of Mascarpone (about 10 ounces)
  • 1/4 to 1/2 cup heavy cream


Using a food processor, fitted with a metal blade, puree the blueberries until smooth. Sweeten the blueberries with the honey to taste. Add the cheese and puree until smooth. With the machine running add in enough cream to thin the filling to where it is pourable. Fill each mold with the filling. Cover the molds tightly with plastic wrap and push the sticks into each mold. Place the molds in the freezer until frozen, about 2 to 3 hours. Remove from the freezer and discard the plastic wrap. If the molds will not come out easily, place the molds in a little hot water.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Stick and Pop's Birthday Cake Pops

Recipe courtesy of Stick and Pop

Fruit Parfait

Recipe courtesy of Amy Cao

Fresh Salmon Croquettes

Recipe courtesy of Bobby Deen

Fresh Margaritas

Recipe courtesy of Bobby Deen

Frozen Yogurt Coconut Pops

Recipe courtesy of Nadia G

Fresh Mozzarella Balls

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sugar Cookie Crust Fruit Pizza

Recipe courtesy of Kelsey Nixon

Garden Fresh Salad

Recipe courtesy of Cooking Channel


Trending Videos

Brunch Bonanza

So Much Pretty Food Here