Raspberry Almond Frozen Yogurt Pops

Ingredients

• 2 oz (60 g) raspberries
• 1/2 oz (15 g) almonds, crushed
• 1 tbsp (12 g) low carb sweetener
• 1 tsp (2 g) lemon zest
• 5 1/2 oz (150 g) plain Greek yogurt, 0%

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Method

1. Toast the almonds in a dry pan for 3 minutes, until golden, and crush them coarse. Crush the raspberries with the low carb sweetener and the lemon zest.
2. Beat the plain Greek yogurt smooth on its own, with nothing added to loosen it - thinned down it freezes to ice rather than to a pop. Layer the yogurt and the raspberries into molds, drag a knife through once for the marbling and freeze until solid.
3. Scatter the crushed almonds over the pops only as you hand them out - frozen into the pop they soften and taste of nothing, kept back to the last second they still crack. Wrapped tight, they hold a month in the freezer without going icy. Hand them out with a bowl of whole raspberries.