srijeda, 18. lipnja 2014.

Mini Yogurt Dessert Shots

These mini desserts are fun and a cinch to pull together!

  • 1 container (5.3 oz) Yoplait® Greek 100 strawberry cheesecake yogurt
  • 1 Fiber One™ 90 calorie chocolate fudge brownie (from 5.34-oz box)


Divide yogurt equally among 3 shot glasses. Cut brownie into fourths, reserve 1/4 of brownie for another use. Skewer each piece of brownie on decorative toothpick or skewer and rest on top of each shot glass.

Expert Tips:

Look for tasting-size dishes or shot glasses in the housewares section of department stores, or use any small glasses you have on hand.


Marbled Yogurt Dessert

Relax when you serve this cool dessert--it’s made ahead of time!


Nut Crust
  • 1/2 cup firm butter or margarine
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup finely chopped nuts

  • 1 quart (4 cups) mixed-berry frozen yogurt, slightly softened
  • 1 quart (4 cups) vanilla frozen yogurt, slightly softened
  • 2 cups cut-up fruit
  • 1/4 cup chocolate-flavor syrup, if desired


Heat oven to 350°F. In medium bowl, cut butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. Press evenly on bottom of ungreased 9-inch square pan or 9-inch springform pan. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.

2Scoop frozen yogurts onto crust, alternating flavors. Spread yogurts slightly to smooth. Cover and freeze at least 3 hours until firm but no longer than 2 weeks.

3Let stand at room temperature about 10 minutes before cutting. Dip knife into hot water, then run knife along side of dessert to loosen. Top dessert with fruit; drizzle with chocolate syrup. Store covered in freezer.

Expert Tips

Pop the baked crust into the freezer for a fast cool-down. Transform this dessert into a chocolate lover’s dream. 

Use chocolate frozen yogurt for the berry yogurt, and top with hot fudge sauce.

Chocolate and Berries Yogurt Dessert

Dive into a frosty layered dessert with fudgy cookies, whipped fluffy yogurt, hot fudge sauce and fresh berries.

  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chip cookie mix
  • 1/4 cup vegetable oil
  • 2 tablespoons water
  • 1 egg
  • 1 1/2 cups fresh raspberries
  • 4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
  • 1 cup whipping cream, whipped
  • 2 tablespoons hot fudge topping
  • 1 cup fresh blueberries


Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

2On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.

3Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

4In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

5Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.

Expert Tips:

If frozen overnight, remove from freezer; let stand 15 minutes before cutting.

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