Greek Yogurt Chocolate Mousse
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.
This recipe featured in:
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- Prep time
- 10 min
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- Servings
- 6 Servings
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- Serving size
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Heaping 1/3 cup with 1/3 cup raspberries and 1 tbsp whipped topping
Ingredients
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mini Hershey’s Sugar-Free Special Dark Chocolate bars (chopped)
- 6
- 6
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Plain Nonfat Greek yogurt (non-fat)
- 2 cup
- 2 cup
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honey or 4 packets artificial sweetener
- 2 tbsp
- 2 tbsp
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vanilla extract
- 1 tsp
- 1 tsp
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skim milk
- 1/4 cup
- 1/4 cup
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whipped topping (non-fat)
- 6 tbsp
- 6 tbsp
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fresh raspberries
- 2 cup
- 2 cup
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Directions
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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.
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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.
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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
Reviews
Write a Review-
YUM--Chocolate without guilt! Here's a tip: six of those mini Hershey bars equals 2 ounces if you find it easier to locate chips or larger dark chocolate bars.
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Instead of using melted chocolate bars you can just add in sugar free instant chocolate pudding.