Chocolate And Berries Yogurt Dessert Recipes
CHOCOLATE AND BERRIES YOGURT DESSERT
Dive into a frosty layered dessert with fudgy cookies, whipped fluffy yogurt, hot fudge sauce and fresh berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
- On 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.
- Meanwhile, 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.
- In 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.
- Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.
Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 46 g, TransFat 0 g
BERRY YOGURT CRUNCH
Yogurt, fresh berries, and a surprise ingredient give this dish a somewhat cheesecake-like flavor but with a fraction of the fat and calories. Let the berry-yogurt mixture chill awhile so flavors mingle and mellow. Make a flavor change by substituting instant white chocolate pudding mix. I've served this for dessert, but it's good as a breakfast treat, too!
Provided by ChristineM
Categories Desserts Specialty Dessert Recipes
Time 2h15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9 inch pie plate. Cover with plastic wrap, and refrigerate 2 hours.
- Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set mixture aside at room temperature.
- Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 58.7 g, Cholesterol 51.8 mg, Fat 14.7 g, Fiber 4.6 g, Protein 13.5 g, SaturatedFat 8.8 g, Sodium 708.8 mg, Sugar 29.7 g
BERRIES IN YOGURT CREAM
Yogurt, cream, brown sugar and fresh fruit are all you need to wake up your taste buds on mornings you'd rather sleep in. Save time by having guests assemble their own parfaits. -Michelle Stillman, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 5m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Place yogurt in a large bowl; whisk in cream. Sprinkle with brown sugar but do not stir. Cover and refrigerate for at least 3 hours. , Just before serving, stir cream mixture. Divide among 10 dessert dishes. Top with berries.
Nutrition Facts : Calories 208 calories, Fat 12g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 33mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
YUMMY YOGURT DESSERT
This recipe has been in our family for many years. It is easy, tasty and quite diet friendly. I hope you enjoy this nice light dessert. The prepatation time includes the refrigeration time.
Provided by GaylaV
Categories Dessert
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter.
- Add the next two ingredients and mix to make the crust.
- Place in a 9" by 13" baking pan and press lightly.
- Bake in 325F oven for 9 - 10 minutes. Be careful not to scorch it.
- While the crust cools mix together the yogurt and Cool Whip and then pour it into the cooled crust.
- Place in fridge for several hours to set.
- Enjoy!
Nutrition Facts : Calories 189.2, Fat 9.3, SaturatedFat 5.8, Cholesterol 15.4, Sodium 152.5, Carbohydrate 24.3, Fiber 0.4, Sugar 13.2, Protein 2.8
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- On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.
- Meanwhile, press remaining dough in bottom of 9-inch springform pan. Bake 12 to 15 minutes or until set. Cool completely, about 30 minutes.
- In medium bowl, fold 1/2 cup of the raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
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