In a bowl, beat the cream cheese and Greek yogurt with an electric mixer. Once combined, add allulose and beat for a few more seconds.
In a different bowl, whip the cream (ideally refrigerated overnight) until firmer.
Incorporate the whipped cream to the yogurt and cream cheese mixture little by little until smooth.
Crush the chocolate cookie into small pieces and add to the mixture, stirring in gentle folding motions so the cookie pieces do not grind too much.
Put in silicone molds, put in the freezer for about 3 hours, then unmold and decorate with raspberries and blueberries! And voilà!
Recipe by: @cocina.keto
