Yields: 6 bars

Ingredients:

• 2 cups non-fat greek yogurt 

• 1 tsp vanilla extract

• 4 tbsp Choczero sugar free honey 

• 1 cup fresh strawberries 

Strawberry Shortcake Topping:

• ½ cup freeze dried strawberries 

• ¼ cup low carb vanilla sandwich cookies (about 6)

Directions:

1. In a blender, add your strawberries, honey, vanilla extract and yogurt and blend until smooth. Using your popsicle molds, add your ice cream mixture into your molds ¾ of the way.

2. Freeze for 3-4 hours until completely frozen. 

3. Pull out your popsicles and allow to defrost for 5-10 minutes. Meanwhile, make your strawberry shortcake topping. 

4. Pop out your popsicles and top with your strawberry shortcake topping. Enjoy immediately!

Nutrition:

Nutrition per serving:

• Calories - 123

• Fat - 3g

• Protein - 8g

• Total Carbs - 24g

• Net Carbs - 10g   

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