Cookbook - Bread and Desserts

Chocolate Brulees

• 2 containers (6 oz. each) Yoplait Thick & Creamy French vanilla yogurt
• 2 Tbs.  semisweet chocolate chips
• 2 tsp. fat-free half-and-half
• 6 raspberries

Instructions

1. Spoon 1 container yogurt into each of two 6-oz brulee dishes or small custard cups.
2. Place chocolate chips and half-and-half in small microwavable bowl.  
3. Microwave uncovered on High 15-20 seconds; stir until smooth.  (I actually doubled this and then microwaved accordingly). 
4. Spread over top of each dish of yogurt in thin layer.
5. Refrigerate brulees until chocolate harden, about 15 minutes. 
6. Top with raspberries.

Makes 2 servings

Nutrition Information:

Total Fat 3 ½ g (Saturated Fat 2g. Trans Fat 0g)
Cholesterol  0 mg; Sodium 100mg
Total Carbohydrate 29g (Dietery Fiber 1g. Sugars 20g)
Protein 5g.

Recipe by: Kathy Bill