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Cabernet Blueberry Cream Cheese Pops
2 cups (1 pint) blueberries
½ cup Cabernet Sauvignon
½ cup + 4 tablespoons sugar, divided
½ cup water
¼ cup heavy cream
¼ cup cream cheese, room temperature
Add ½ cup sugar and ½ cup water to a small saucepan over medium heat. Stir until sugar is dissolved. Cool completely.
Puree blueberries, wine, and simple syrup until smooth. Set to the side.
Beat cream cheese until light and airy. Set aside.
In a separate, chilled bowl, beat heavy cream and sugar until soft peaks form. Gently fold the beaten cream cheese in with the whipped heavy cream until well combined.
Begin to assemble the popsicles. Add 2 tablespoons of the wine-berry mixture into each popsicle mold, followed by 1 tablespoon of the cream cheese mixture. Continue building these layers until the popsicle molds are filled to the top.
Place popsicle sticks into the center and freeze until ready to serve.
Run molds under warm water to gently release each popsicle. Cheers!