Recipes

mini magnums lollys

Author: Dereck (Caregiver)

Printable Version

INGREDIENTS:**
g Asda extra thick fresh double cream (HCP added*)
g KetoCal 4:1 Powder (Vanilla)
g Morrisons Freeze Dried Raspberry Pieces (HCP added*)
g Chocolate dark - Green and Blacks 85%
g Oil, coconut
ml Vanilla extract, sugar free (HCP added*)
g Sweetener, Truvia (HCP added*)
g Cheese, cream, Philadelphia

Directions:

1. whisk the cream, cream cheese ketocal powder and vanilla and truvia together until soft peaks.
2. crush the raspberries into dust and stir into the cream mixture.
3. place into the mould and insert the lolly stick.
4. freeze over night or until the lolly is frozen.
5. melt the chocolate and coconut oil together I do this in the microwave. allow to cool slightly.
6. now dip the frozen lolly into the chocolate to cover the lolly.
7. once covered place back into the freezer until ready to serve.

Nutrition Information (for entire recipe):

Carbohydrate: 13
Calories: 638
Fat: 60.88
Protein: 7.3
Ratio: 3:1

Tags:

KetoCal 4:1 Powder3:1 ratioSweetSnackDessertWeaning

*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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Serving suggestion

ice cream lolly great for summer party's, BBQS, snacks or dessert.
you can decorate the chocolate when its still wet with chopped nuts, once chocolate has set you can spray with glitter or gold spray.

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mini magnums lollys

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