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- ½ cup Soirée mascarpone cheese
- ¼ cup Hy-Vee vanilla Greek yogurt
- ¼ cup Hy-Vee whole milk
- 4 tbsp Hy-Vee honey, divided
- ¼ cup Full Circle Market canned 100% pure puréed pumpkin
- ¼ cup caramelized pecans, chopped
Combine softened mascarpone cheese, yogurt, milk, and 2 tablespoons honey in a medium bowl; set aside.
Combine pumpkin, chopped pecans, and 2 tablespoons honey in a separate medium bowl.
Alternate spooning mascarpone mixture and pumpkin mixture into 4 (3-oz.) pop molds. Gently swirl mixtures using a wooden skewer. Insert craft sticks; freeze 4 to 6 hours or until completely frozen.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 16g||21%|
|Saturated Fat: 7g|
|Trans Fat: 0g|
|Total Carbohydrate: 24g||9%|
|Dietary Fiber: 3g||11%|