Put the cream and allulose in a bowl and beat for a few minutes with an electric mixer until it gains consistency.
Add Greek yogurt and beat for a few more seconds until smooth.
Pour half the cream in the mold, and in the center, some chopped and mashed raspberries, previously sweetened. Finish by adding the remaining cream until filling the mold.
Insert the popsicle sticks and put in the freezer for 3 hours. Unmold the popsicles and dip in melted chocolate. Put in the freezer again for 15 more minutes. And voilà!
TIP:
You can add half a teaspoon of coconut oil to make the chocolate more liquid when you melt it.
