Posted on July 28 2016
Protein Ice Cream Pops
Chef Miami | Protein Ice Cream Pops
- 4 scoops eatmeguiltfree vanilla protein powder
- 1/2 cup greek yogurt
- 2 tbs xylitol
- 1 cup fresh raspberries
- 2 cups melted dark chocolate
In a sauce pan add fresh raspberries and stir until a jam forms. Let cool completely.
In a bowl mix greek yogurt, eatmeguiltfree vanilla protein powder and 2 tbs xylitol.
Pour into four popsicle moulds and freeze overnight, or until solid.
To remove the ice creams run water over the mould. They should pull out easily (if not, repeat this step). Lay the popsicles onto a tray lined with baking paper and return to the freezer.
Dip the popsicles in the raspberry jam. Place back on your paper lined tray and return to the freezer for about 10 min.
Dip the popsicles in the chocolate. Return to the freezer for another 1-2 hours until the raspberry jam has firmed up.
Remove from freeze.