Photo and Recipe courtesy of <a href='http://chefericlevine.com/' target='_blank'>Chef Eric LeVine</a>
Yield: Makes 4-6 servings, depending on size of pop mold.
ounces blue cheese, crumbled
cups non-fat plain yogurt
bunch mint, stems removed and leaves chopped
Combine blue cheese, yogurt and honey in a blender and mix until smooth. Pour mixture into ice cream pop mold, place ice cream pop stick into the middle and place in freezer until completely frozen, about 3 to 6 hours.
When pops are frozen remove from mold and dip edges into freshly chopped mint to coat prior to serving.
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