George’s Blue Cheese & Yogurt Pop

  • Photo and Recipe courtesy of <a href='' target='_blank'>Chef Eric LeVine</a>
  • Yield: Makes 4-6 servings, depending on size of pop mold.


  • 4 ounces blue cheese, crumbled
  • 2 cups non-fat plain yogurt
  • 2 tablespoons honey
  • 1 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.