ach with a scoop of frozen mango yogurt. Top with crushed breakfast
Peel, core and halve pears.
In a pot, bring water and sugar to simmer.
Add pears, simmer 10 minutes.
Add vanilla.
Cool pears in syrup.
Drain pears, then fill center of 6 halves with chocolate yogurt and the others with vanilla yogurt.
Top with whipped cream and chocolate.
Place yogurt, sugar, cocoa, salt, espresso and rum in a large bowl and whisk until thoroughly mixed and smooth. Stir for about 10 minutes until sugar is dissolved.
Transfer to ice cream maker and freeze according to manufacturer's directions.
Freeze at least five hours before serving.
ith the 2 ounces of chocolate in the microwave in another
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
rom heat and stir in chocolate chips. Let cool for 5
Puree chocolate milk, frozen raspberries, yogurt, honey and cocoa powder in blender.
Pour into glasses.
Drizzle with chocolate syrup.
oom temperature before beginning the recipe.
Spray an 8-inch
Prepare Yogurt Cheese 24 hours ahead of time (recipe follows). Stir together sugar and cocoa in a small microwave-safe bowl. Stir in water. Microwave on High 45 seconds or until mixture boils. Cool slightly. Add vanilla and mint. Stir cocoa mixture into Yogurt Cheese. Fold in whipped topping. Spoon into 8-inch square pan. Cover with plastic wrap. Freeze 2 to 4 hours until firm. Serve. Scoop into individual dessert dishes.
rg scoop of frozen vanilla yogurt & drizzle 2 tbsp chocolate syrup over it
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
Soften vanilla yogurt to spreading consistency. Spread in an even layer on bottom of crumb crust.
Drizzle with 2 tablespoons of the chocolate sauce.
Place in freezer.
Chill 1 hour or until firm.
Soften coffee yogurt to spreading consistency. Spread in an even layer over vanilla yogurt. Drizzle with remaining 1 tablespoon sauce in a lace pattern. Cover and freeze until firm.
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved.
Stir frozen yogurt until melted. Stir in whipped topping and fruit.
Refrigerate until mixture mounds, if necessary.
Spoon into crust.
Refrigerate 2 hours or until firm.
Garnish with shaved chocolate, additional whipped topping and berries.
Store leftovers covered in refrigerator.
Stir boiling water into gelatin in a large bowl 2 minutes or until completely dissolved. Stir in frozen yogurt until melted. Stir in whipped topping and fruit. Refrigerate until mixture mounds.
If necessary, spoon into crust.
Refrigerate 2 hours or until firm. Garnish with shaved chocolate, additional whipped topping and berries, if desired. Store, covered, in refrigerator.
Stir boiling water with jello in large bowl for 2 minutes then stir in frozen yogurt until melted. Fold in cool whip and fruit. Refrigerate until mixture mounds. Then spoon into crust. Chill 2 hours or until firm. Garnish with shaved chocolate. Store in refrigerate.
Prepare YOGURT CHEESE (recipe follows).
Preheat oven to
en to 325\u00b0F Combine chocolate wafer crumbs and butter;
Combine the yogurt and 4 tbsp sugar in a large bowl. Scrape in the vanilla seeds and mix well. Freeze for 1 1/2- 2 hours. Stir the yogurt mixture every 20-30 mins.
Meanwhile, mix the strawberries and raspberries with the remaining 1 tbsp sugar. Chill for 15-20 mins. Divide the berries among four dessert dishes. Using an ice-cream scoop, top each portion with some frozen yogurt. Garnish with the mint and serve.
Drain yogurt according to instructions. This can take up to 3 hours for a medium thick yogurt. (save the strained liquids -- they can be used for cooking rice).
Combine rest of ingredients and add to ice cream maker. (Note:This recipe can be made up ahead of time and chilled up to a week to this point).
reeze until firm but not frozen hard, about 1 hour. (You