Cottage Cheese Popsicles with Lingonberry

Mix 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. Heat over medium, stirring constantly until it comes to a boil. Let it bubble for about a minute, no longer.

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

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

Pipe the mixture halfway into the molds using a pastry bag. Insert the sticks. Add the filling in the center. Top with the remaining cottage cheese mixture.

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

Mix chocolate with the oils. Melt and cool to about 82-86°F so it sets quickly and evenly on the popsicles.

The frozen popsicles should slip right out of the silicone molds. Holding each one by the stick, dip into the chocolate. Let it set slightly, then place on a flat surface.