Directions:

Cook and stir sugar and water in a small saucepan over medium-high heat for 4-5 minutes or until sugar is dissolved and mixture just begins to boil. Remove from the heat.

Stir in basil or rosemary. Cool completely for 15-20 minutes, stirring occasionally. Strain herbs from syrup; discard herbs.

Whisk the mascarpone, yogurt, cream and 1/4 cup syrup in a bowl until smooth. Place blackberries or peaches and remaining syrup in a food processor; cover and pur•e until smooth.

Fill molds or disposable cups alternating layers of mascarpone mixture and fruit purre, 1 tablespoon at a time, until almost full. Gently swirl layers. Place holder or cover with foil; insert Popsicle sticks. Freeze for at least 6 hours or overnight.