In a small saucepan, gently melt 3 Carambar candies over low heat with 10 cl of milk. Stir until a smooth syrup forms, then let it cool completely.
Meanwhile, mash 4 fresh cheese squares (choose 0% fat for a lighter version) with a fork in a mixing bowl. Once the syrup is cool, add it to the cheese and blend until you have a smooth, uniform paste.
Spoon the mixture into empty Petit Suisse pots. Insert a wooden popsicle stick (or a small spoon if you don't have one), and freeze for at least 3 hours. Enjoy them like ice cream pops straight from the freezer.
Get creative—experiment with syrups made from other candies like Tagada strawberries, licorice, or Smurf gummies. The options are endless!
