Watch Feast TV host Cat Neville make this recipe from start to finish in our Frozen Assets episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, who make the show possible.
Chocolate-Norton Cheesecake Pops
Recipe by Catherine Neville
- 1 cup water
- 1 cup sugar
- 2 pints blueberries
- 1 cup Norton
- ½ cup cream cheese
- ½ cup heavy cream
- ½ cup brown sugar
- ½ cup finely chopped dark chocolate
| Preparation | Make simple syrup by brining water and sugar to a simmer over medium heat. Stir until sugar is dissolved and let cool. Beat cream cheese until light and fluffy, set aside. Puree blueberries, Norton and simple syrup. Beat heavy cream and sugar until soft peaks form and then fold in cream cheese. Take ¼ cup of the cream and brown sugar mixture and combine with the chocolate. Place each mixture into its own pastry bag (or a plastic bag with the corner cut off if you don’t have pastry bags). Pour 2 tablespoons of blueberry mixture into each popsicle mold and then top with a bit of the plain cream cheese mixture and then the chocolate cream cheese mixture. Layer until the popsicle molds are full, then cover with foil and insert popsicle stick in the center. Freeze overnight.