Tomorrow is my “I am NOT 60, yet,” birthday. I know it’s just a number, but I am looking ahead to a long year of being just 59. I am also looking forward to celebrating my day with my family, but before I indulge myself with cake and gifts I want to give you, my dear readers, a present. Woohoo, it’s give away time. Just a simple thank you for hanging with me these past few years. I know it hasn’t been easy, but you did it!

It surprises me just how many people read my blog and I am especially grateful for the sharing. After all there are a million blogs out there with tons of recipes to choose from and photos to drool over. Why use up your precious time reading mine? I don’t know, but I sure do appreciate it. So thanks.

peanut butter cream and bacon push up pops — peanut butter cream, banana and candied bacon crumble

I hope you love push-up pops as much as I do. I originally bought these sturdy little devices a few years ago to create desserts for my daughter’s bridal shower. Filled with poundcake, lemon curd, mascarpone and blueberries, they were a big hit. What you fill them with is only limited by your imagination (and Pinterest). A couple of great things about these containers is that they are dish-washer safe and completely re-usable. They also come with these tidy little caps which makes your desserts easily totable, so would you like to win some brand new ones?

berry mascarpone push up pops standing in a trifle bowl filled with rice — like mini trifle desserts

No hoops to jump through. Just leave me a comment. Say anything you want (just keep it clean). I will choose two winners at random and each will receive a complete set of 8 push-up pop containers. Happy Easter, Spring and You.

love my gran-dog…he follows me into the bathroom

Berry Mascarpone Push-Up Pops

Author: Lisa Keys
Yield: serves 8 1x

Print Recipe

Description

a fun way to eat dessert

Ingredients

Scale

1 (10.75 oz) frozen pound cake, thawed

1 (8 oz) container mascarpone cheese

¼ cup heavy cream

½ cup bottled lemon curd

1-cup fresh blueberries

¼ cup blueberry jam, stirred

8 push-up pop containers *

Instructions

Slice the cake horizontally into 3 layers. With a 1 ½-inch round cookie cutter cut 8 rounds from each layer.
In small bowl, whisk mascarpone, heavy cream and lemon curd until well blended.
In another small bowl, toss blueberries and jam until well mixed.
For each pop, layer one cake round, a spoonful of mascarpone mixture and a spoonful of blueberries repeating layers two more times.

Notes

*dessert can also be prepared in glasses like a champagne flute