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!

Created by: @steffi.veganlife

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