Ingredients:
• ½ cup plain Greek yogurt
• 1 kiwi, cut into small pieces
• 2 tsp SaweetWay Pure Allulose Syrup
• 2 sheets of rice paper
• 2 tbsp corn flour
Method:
1. Mix the Greek yogurt and SaweetWay Allulose Syrup together, then gently fold through the kiwi pieces.
2. Spoon the mixture into small mounds on a lined tray or into a silicone ice cube tray, and freeze for 1–2 hours until firm.
3. Briefly dip a sheet of rice paper in water until just softened, then lay it flat on a board dusted with corn flour.
4. Place a frozen yogurt mound in the centre, fold the rice paper over to fully enclose it, and trim any excess.
5. Roll each mochi lightly in corn flour to prevent sticking. Repeat with the remaining sheet.
6. Let sit for 5 minutes to soften slightly before serving.
