Ingredients
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65 g Raspberries
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85 g low-fat plain Greek-style Yoghurt
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120 g light Cream Cheese
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85 ml Almond Milk
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1 teaspoon pure Vanilla Extract
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Nutty Base
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35 g ground Almonds
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1 tablespoon Coconut Sugar
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1 tablespoon Coconut Oil
Directions
Steps
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1
Done
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To make the nutty base, place the almonds, coconut sugar and coconut oil in a bowl and stir until the mixture becomes crumbly. Set aside. |
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2
Done
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Place the raspberries, yoghurt, cream cheese, almond milk and vanilla in a food processor and process until smooth and creamy. |
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3
Done
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Evenly pour the cheesecake mixture into the lolly moulds, sporadically adding some whole fresh raspberries as you go. Ensure that you do not fill the moulds completely, leaving a small gap at the top. |
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4
Done
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Spoon the nutty base into the top of the lolly moulds, pressing down gently with the back of a spoon. |
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5
Done
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Insert the lolly sticks and freeze overnight. |
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6
Done
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To remove the lollies from the moulds, run under hot water for about 15 seconds and carefully pull out. |
