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Berry Blasted Cream Pops

 

Ingredients

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  • 8 ounces of Challenge Strawberry Cream Cheese Spread, softened

  • 20 ounces of strawberry Greek yogurt

  • ½ cup of fresh raspberries

  • ½ cup of fresh blueberries

  • ½ cup of semi-sweet chocolate chips (optional)

  • Other Items needed

  • 8 five ounce disposable cups

  • Cupcake tin

  • 8 popsicle sticks

 

Directions

  1. In a medium size mixing bowl, using a wire whisk or a hand mixer, combine cream cheese and yogurt until smooth and creamy. Place eight cups into the wells of a cupcake tin. This will make it easier to transport your pops to the freezer.

  2. Using a spoon, add a layer of the yogurt to the bottom of the cup. Add a few raspberries and another scoop of the yogurt mix. Top with a few blueberries and finish with a final scoop of  yogurt mix.

  3. Continue until all of the cups are full. Insert popsicle sticks into the center of each filled cup. Place in freezer for about 3-4 hours or until frozen through.

  4. If desired, you can dip the pops into chocolate. Simply place your chocolate chips into a microwave safe bowl. Microwave chips on high until melted, checking and stirring every 30 seconds. Dip tops of pops into chocolate. Chocolate will take only a few minutes to harden. Keep frozen until ready to serve.   Creates 8 pops

 

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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