Line a colander with a tea towel. Combine the ricotta, yoghurt and cream thoroughly, and transfer to the colander. Place over a bowl, transfer the fridge, and leave to drain for approximately two days.
After draining, season with salt and pepper and add your choice of finely chopped herbs and spices.
Shape the cream cheese mixture into small balls. Thread a basil leaf onto each breadstick and top with a cream cheese ball. Arrange on a serving dish and sprinkle with parsley.
To ensure that the cheese pops keep their shape, always chill well before serving.
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