Cheesecake and raspberry ice cream on a stick
Preparation
- Mix the yoghurt, milk and protein powder together. If required, add a little sweetener (e.g. erythritol).
- Divide the yogurt mixture between the silicone popsicle molds. Leave about 5 mm space for the raspberry layer. Place the ice cream in the freezer for about 30 minutes to freeze.
- Mix the raspberries with the lime juice and optionally a little sweetener. Pour the mixture onto the firm frozen yoghurt layer, add a stick to the ice cream popsicle and place in the freezer for at least 2 hours.
- Remove the ice cream from the mold, cover with melted white chocolate and sprinkle with a few freeze-dried raspberries. Place the ice cream back in the freezer for about 30 minutes.
Nutri-Plus wishes you bon appétit!
Zutaten für das Cheesecake-Himbeer-Eis
100 g | pflanzlicher Joghurt |
35 ml | pflanzliche Milch |
35 g | 3K Protein Cheesecake |
100 g | Himbeeren |
15 ml | Limettensaft |
Nach Belieben | Süße (z.B. Flave Drops Cheesecake) |
100 g | weiße Schokolade |
Nach Belieben | gefriergetrocknete Himbeeren |