Goat Cheese Mac and Cheese: A Creamy, Tangy Twist on the Classic
Regular mac and cheese is good. Goat cheese mac and cheese is better. Swapping in goat
Ingredients
- 1 cup diced strawberries
- 1 white peach
- 3 tablespoons of sugar, separated
- 2 tablespoons of lime juice, separated
- 1 1/2 cups Summerhill Goat Milk
- 1/2 cup vanilla Greek yogurt
- 1 cup blueberries
Yield: 8 Popsicles
How to Make It
Step 1 – Red Layer
Dice the strawberries and peach.
Blend together the strawberries, peach, 1 tablespoon of lime juice, and 1 tablespoon of sugar until completely pureed. Pour into the popsicle molds until they are 1/3 full, and freeze for 40 minutes.
(This layer needs to be soft enough to freeze together with the rest of the popsicle, but solid enough to keep the middle layer from sinking to the bottom.)
Step 2 – White Layer
Blend together the Summerhill Goat Milk, yogurt, and 1 tablespoon of sugar. Fill the popsicle molds another 1/3, and freeze for 20 minutes.
Step 3
Insert popsicle sticks, and freeze another 20-25 minutes.
Step 4 – Blue Layer
Blend together the blueberries, 1 tablespoon of sugar, and the remaining 1 tablespoon of lime juice until completely pureed. Fill the top layer of popsicle molds, and freeze several hours, or overnight.
Serve and enjoy!
*Freezing times may vary by refrigerator.
Recipe inspired by https://www.freutcake.com/in-the-kitchen/firecracker-ice-pops/.
