Frozen Chocolate - Cherry Yogurt Cups Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Hersheys cocoa,
1/4 cup: Sugar,
==yogurt cheese made from,
16 ounce: Lowfat vanilla yogurt, no ge
1/4 cup: Maraschino cherries, finely
1/4 cup: Sliced almonds,
1/2 tsp: Vanilla,
1/4 tsp: Almond extract,
1: Whipped topping, (1.3oz)
1/2 cup: Cold skim milk,
Maraschino cherries, halved
Almonds, chopped (optional)
Directions:
Recipe by: Hersheys Cocoa Light & Luscious Chocolate Desserts pml
Line muffine pan with paper bake cups (2-1/2" in
diameter) In medium bowl combine cocoa, sugar and
yogurt cheese; stir until well blended. Stir in
cherries, almonds, vanilla and almond extract. In]
small deep bowl, combine topping mix and milk.
Prepare as pkg directs. Gradually fold whipped
toppinng into cocoa mixture. Spoon into bake
cups. Cover; freeze until firm. Before serving
allow to stand at room temp about 5 minutes.
Makes 12 servings.
Per serving- 90 cal, 3g protein, 14g carb, 2g fat
5 mg chol, 35 mg sodium, 90mg calcuim
To make yogurt cheese- Line a non-rusting colander
or sleive with a lrg piece of double thickness
cheesecloth; place colander over a deep bowl. Spoon
yogurt into prepared colander; cover. Refrigerate
until liquid no longer drains from yogurt, about
24 hours. Remove yogurt from cheesecloth. discard
liquid.
Source from luhu.jp
Line muffine pan with paper bake cups (2-1/2" in
diameter) In medium bowl combine cocoa, sugar and
yogurt cheese; stir until well blended. Stir in
cherries, almonds, vanilla and almond extract. In]
small deep bowl, combine topping mix and milk.
Prepare as pkg directs. Gradually fold whipped
toppinng into cocoa mixture. Spoon into bake
cups. Cover; freeze until firm. Before serving
allow to stand at room temp about 5 minutes.
Makes 12 servings.
Per serving- 90 cal, 3g protein, 14g carb, 2g fat
5 mg chol, 35 mg sodium, 90mg calcuim
To make yogurt cheese- Line a non-rusting colander
or sleive with a lrg piece of double thickness
cheesecloth; place colander over a deep bowl. Spoon
yogurt into prepared colander; cover. Refrigerate
until liquid no longer drains from yogurt, about
24 hours. Remove yogurt from cheesecloth. discard
liquid.
Source from luhu.jp