Ingredients
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3/4 cup Non-fat Vanilla Greek yoghurt
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3/4 cup Cottage cheese
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1 tsp 99% Sugar Free & Alcohol-Free Vanilla Paste with Seeds
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6 sugar free digestive biscuits, crushed to a fine crumb
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1 tbsp coconut oil melted
Tools needed
- Popsicle Molds
- Popsicle Sticks
Method
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1
In a blender combine 1/3 cup Strawberry Sundae topping, yoghurt, cottage cheese and vanilla bean paste and blend until smooth.
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2
Combine the biscuit crumbs and coconut oil in a small bowl until the mixture starts to clump.
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3
Divide the remaining 1/3 cup of syrup between 6 popsicle molds and top with the cheesecake mixture ensuring you leave a 2-3cm space at the top for the crumb. Add popsicle sticks and place the molds in the freezer for 1 hour.
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4
After an hour, add a tbsp of the biscuit mixture to the top of the molds around the popsicle stick and gently press it down. Freeze for another 4 hours but preferably overnight. Unmold the popsicles and enjoy!
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