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Low-Carb White Chocolate Raspberry Popsicles
These low-carb white chocolate raspberry popsicles are a great way to cool off on a hot summer day. The creamy rich white chocolate is balanced with a pop of raspberry. It's hard to believe they are low-carb and dairy free.
Ingredients
- 1 envelope unflavored gelatin
- ½ cup unsweetened almond milk
- 1 can organic coconut milk
- 4 ounces organic cocoa butter food grade, finely chopped
- 3 Tablespoons granulated stevia/erythritol blend
- 1 large egg
- 1 cup organic raspberries frozen work fine
- 2 teaspoons vanilla extract
Instructions
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Sprinkle gelatin on top of the unsweetened milk and allow to sit for about 5 minutes.
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In a small saucepan, whisk together the can of coconut milk, cocoa butter, granulated sweetener, and egg.
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Whisk over low heat until cocoa butter is melted.
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Add the gelatin and unsweetened milk to the coconut milk mixture. Whisk to blend.
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Continue heating the mixture over low heat, stirring constantly until mixture reaches 140 degrees fahrenheit.
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Hold at 140 degrees fahrenheit for 3 minutes.
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Remove mixture from heat and allow to cool slightly.
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Pour mixture into a blender or food processor.
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Add raspberries and vanilla to blender.
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Blend until smooth.
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Strain mixture into a container that is easy to pour from. Straining removes the seeds from the mixture.
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Pour mixture into popsicle molds. Add sticks if necessary.
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Place popsicle molds in freezer and allow to freeze completely before enjoying.
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To remove popsicles from molds, run hot tap water over the outside of the mold.
Recipe Notes
If you have extra mixture after filling the molds, just pour into a dessert cup, cover and refrigerate. In a few hours, it will turn into a delicious white chocolate raspberry mousse.
Serving size: 1 popsicle (3 oz)
Per serving:
Calories: 245
Fat (g): 24
Carbs (g): 4
Fiber (g): 1
Protein (g); 2
Net carbs (g): 3