1 container (6 ounces) fresh raspberries
3/4 cup (6 ounces) Wisconsin mascarpone cheese
3/4 cup (6 ounces) Wisconsin ricotta cheese
1 cup milk
1/4 cup sugar
1/4 cup honey
1 1/2 teaspoons vanilla bean paste
4 tablespoons baking cocoa
10-12 Popsicle molds or disposable cups and Popsicle sticks

Active time: 20 minutes. Servings: 10-12.
Gently crush raspberries with back of spoon in bowl; set aside. Place mascarpone, ricotta, milk, sugar, honey and vanilla bean paste in blender. Cover and process until combined. Divide mascarpone mixture evenly into two bowls. Stir cocoa powder one bowl. Fold raspberries into the other bowl. Fill molds or disposable cups alternating layers of chocolate and raspberry mixtures; place holder or cover with foil and insert Popsicle sticks. Freeze for at least 6 hours or overnight.