Greek Yogurt Chocolate Mousse

Greek Yogurt Chocolate Mousse
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston.

Making dessert for a special occasion? This satisfying dessert can be prepared ahead of time and refrigerated. Just before serving, portion it out and top with the whipped topping.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.

This recipe featured in:

Diabetes Forecast Magazine


  • Prep time
    10 min
  • Servings
    6 Servings
  • Serving size
    Heaping 1/3 cup with 1/3 cup raspberries and 1 tbsp whipped topping
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    Heaping 1/3 cup with 1/3 cup raspberries and 1 tbsp whipped topping
  • Amount per serving Calories 130

  • Total Fat 4g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol less than 5mg
  • Sodium 35mg
  • Total Carbohydrate 17g
    • Dietary Fiber 3g
    • Total Sugars 11g
  • Protein 9g
  • Potassium 220mg
  • Phosphorus 150mg

Choices/Exchanges: 1/2 Fruit, 1/2 Fat-free milk, 1/2 Carbohydrate, 1/2 Fat



  • mini Hershey’s Sugar-Free Special Dark Chocolate bars (chopped)
  • plain nonfat Greek yogurt (non-fat)
    2 cup
  • honey or 4 packets artificial sweetener
    2 tbsp
  • vanilla extract
    1 tsp
  • skim milk
    1/4 cup
  • whipped topping (non-fat)
    6 tbsp
  • fresh raspberries
    2 cup


  1. Add the chopped chocolate to a microwave-safe bowl. Microwave the chocolate on high for 1 minute, then stir. If not completely melted, microwave for 30 more seconds, then stir until all chunks are melted. If it is still not melted, microwave another 30 seconds and continue to stir, just until the chunks in the chocolate are melted. Do not overcook.

  2. In a medium mixing bowl, whip the Greek yogurt with an electric mixer until fluffy. Add the honey, vanilla, and milk, and beat some more, then add the chocolate, a small amount at a time, beating in between additions.

  3. Once all of the chocolate is mixed into the yogurt, divide the mousse into 6 portions and top each portion with 1/3 cup raspberries and 1 tablespoon whipped topping