Desserts Walnut & Chocolate Caramel Ice Lolly
Makes : 6
Preparation Time: 10 minutes
Cooking Time: 4 hours (Freezing Time)
Ingredients
- 350g 0% Greek yoghurt
- 200g caramel or dulche de leche
- 50g dark chocolate, roughly chopped
- 75g walnuts, roughly chopped
Nutrition
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Method
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Spoon the Greek yoghurt and caramel into a large bowl and whisk until smooth, then fold in the chopped chocolate and 50g of the walnuts.
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Divide evenly between 6 lolly pop moulds.
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Finely chop the remaining 25g pecans and sprinkle over the top of the moulds. Insert a lolly pop stick in the top of each one then place in the freezer for 4 hours until frozen.
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When ready to serve, dip the mould briefly in hot water to loosen and slide the mould off the lolly.
