Low-Carb Raspberry Mascarpone Popsicles

by KetoDietApp.com

Step 1In a bowl, mix the mascarpone cheese, cream, vanilla extract, Erythritol and stevia. Optional for extra flavour: Open and scrape the vanilla bean and add the seeds into the mixture.

Step 2If you are using fresh raspberries, add them to the mixture and gently break using a whisk. If you prefer a smooth texture, blend them first. If you're using frozen raspberries, thaw them before adding to the mixture.

Step 3Mix until well combined.

Step 4Using a spoon, fill in the popsicle molds.

Step 5Insert a wooden stick into each of them and place them in the freezer for at least 3-4 hours or until frozen.

Step 6Remove from he freezer and leave them at room temperature for 5 minutes. This will make it easier to remove from the molds. Pull the pops from the molds. Place them back to the freezer for about 30 minutes. They need to be well frozen before you start covering them in chocolate.

Step 7Break the chocolate into squares and add to a heatproof bowl or a non-stick pan. Pour a small amount of boiling water to a saucepan and heat until simmering. Suspend the bowl with chocolate over the water, but do not allow the base of the bowl to touch it. Let the chocolate melt, stirring regularly. Alternatively, place in a microwave oven for 30-60 seconds. You should use dark chocolate with at least at 85% cacao solids or even more.

Step 8Place crumbled freeze-dried raspberries on a plate and roughly chopped almonds on another.

Step 9Remove the popsicles from the freezer. Take each popsicle and dip it half way in the melted chocolate.

Step 10Quickly cover in crumbled freeze-dried raspberries before the chocolate solidifies and repeat for half of the popsicles.

Step 11Cover the other half in roughly chopped almonds and place them back in the freezer for at least 30 minutes.

Step 12Store in the freezer for up t 3 months.