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.

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