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  • 7 fl oz whipping cream
  • 4 tsp allulose
  • 4 tsp unsweetened Greek yoghurt
  • 1 cup raspberries
  • 5 oz 85% cacao chocolate
  • Popsicle molds
  • Popsicle sticks


Put the cream in a bowl together with the allulose, and beat for a few minutes with an electric beater until it gains more consistency.

Add the Greek yoghurt and beat for a few more seconds until smooth.

Pour half the cream in the mold, and in the center, some chopped and crushed raspberries, previously sweetened. Finish by adding the remaining cream until filling the mold.

Insert the popsicle sticks and put in the freezer for 3 hours. Unmold the popsicles and dip them in the melted chocolate. Put in the freezer again for 15 more minutes. And voilà!


If you want, you may add half a teaspoon of coconut oil to make the chocolate more liquid when melted.