Cottage Cheese Popsicles with Lingonberry

Mix the sugar with pectin, then transfer the berries to a saucepan. If using frozen berries, let them thaw completely first.

Stir the sugar-pectin mixture into the berries. Place over medium heat. Keep stirring constantly until it comes to a boil, then cook for no more than a minute.

Add the lemon juice, stir it through, and let it cool down.

Combine all the cottage cheese mixture ingredients in one bowl and blend with an immersion blender until smooth.

Transfer the mixture into the molds halfway—a piping bag works great for this. Insert the sticks. Pipe the filling into the center. Top with the remaining cottage cheese mixture.

Repeat with the rest of the mold cavities. Smooth out the surface with an offset spatula. Freeze completely.

Mix the chocolate with the oils. Melt it and cool to 28-30°C.

The frozen popsicles will slide right out of the silicone molds. Holding the stick, dip each popsicle into the chocolate, let it set slightly, then place on a flat surface.