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- Atkins Ice Cream Pops
Ingredients
Ice Cream
- 1 cup (280grams) Greek natural yoghurt (280grams)
- 1/2 cup (120 grams) almond butter
- 1/2 cup fresh raspberries
Coating
- 5 Atkins Milk Chocolate Bars, melted
- ¼ cup chopped almonds (to decorate)
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Method
- In a bowl, combine greek yogurt and almond butter, then fold in fresh raspberries.
- Line a tray with baking paper and place a scoop of yogurt mix onto the tray. Then press a popsicle stick into the mix. Pop into the freezer until set.
- Before removing from the freezer, melt the Atkins Milk Chocolate in the microwave in 20 second increments. Dip popsicle into chocolate and then chopped nuts then freeze for an additional 10 minutes.
Suitable from phase 2 onwards.
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