Cheddar, Pistachio, and Cranberry "Pops"


8 oz. Cabot® Sharp Light Cheddar, grated (about 2 cups)
1/3 cup Cabot® Lowfat Plain Greek Yogurt
1/2 cup finely chopped pistachios
1/2 cup Hannaford Dried Cranberries, finely chopped
24 short pieces fresh rosemary or add McCormick® Rosemary Leaves, to taste (optional)


1. Mash together grated cheese and enough of yogurt to make mixture that holds together well, in medium bowl with fork; shape into about 2 dozen (1-inch) balls.

2. Mix together pistachios and cranberries in another bowl. Roll each ball in mixture, pressing in firmly to coat. Cover and refrigerate until ready to serve.

3. Just before serving, insert small piece of rosemary in each ball, if desired.