FROZEN MOCHA MINT CUPS
These elegant little frozen desserts are quick to make and delicious to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 9
Number Of Ingredients 6
Steps:
- Place foil or paper baking cup in each of 9 regular-size muffin cups. Mix cookie crumbs and butter; firmly press about 1 tablespoon mixture in bottom of each baking cup.
- In medium bowl, mix yogurt and chocolate syrup until well mixed. Spoon and spread about 3 tablespoons yogurt mixture over crumbs in each cup. Gently spread about 1 tablespoon whipped topping on each.
- Freeze until firm, at least 1 hour. Garnish with chopped candies.
Nutrition Facts : Fat 1/2, ServingSize 1 Cupcake, TransFat 0 g
MOCHA MINT COFFEE
This doctored-up coffee benefits from hints of mint, cocoa and cinnamon. The marshmallows on top are a playful addition that brings out the youngster in anyone. -Mindie Hilton, Susanville, California
Provided by Taste of Home
Time 2h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine first 5 ingredients. Cook, covered, on low until hot, 2-3 hours., Ladle into mugs. Top with marshmallows; sprinkle with cinnamon.
Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
MINT TRUFFLE COOKIE CUPS
You can't get much more perfect than these velvety morsels, with intense chocolate and mint flavors cradled in a chocolate mini-crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 9
Steps:
- In medium bowl, combine powdered sugar and butter; beat until light and fluffy. Add egg; blend well. Add flour and cocoa; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
- Heat oven to 325°F. Divide dough into 24 equal pieces. Place 1 piece in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
- Bake at 325°F. for 13 to 16 minutes or until set. Cool in pans on wire racks for 20 minutes. Remove from pans.
- Meanwhile, in medium saucepan, combine all filling ingredients. Heat over low heat until chocolate is melted and smooth, stirring constantly. Remove from heat. Cool 20 minutes or until filling thickens slightly.
- Spoon about 2 teaspoons filling into each baked chocolate cup. Refrigerate at least 30 minutes or until filling is set. Sprinkle chopped mints on top of each cookie; press in lightly. Store in refrigerator. Remove from refrigerator about 30 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g
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