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Greek Yogurt Chocolate Mousse
10 min prep time
6servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook/Diabetes Forecast
Photo by
Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston
How to Make Greek Yogurt Chocolate Mousse
Making dessert for a special occasion? This satisfying dessert can be prepared ahead of time and refrigerated. Just before serving, portion it out and top with the whipped topping.
10 min prep time
6servings
Heaping 1/3 cup with 1/3 cup raspberries and 1 tbsp whipped topping
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Step-By-Step Instructions:
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Add the chopped chocolate to a microwave-safe bowl. Microwave the chocolate on high for 1 minute, then stir. If not completely melted, microwave for 30 more seconds, then stir until all chunks are melted. If it is still not melted, microwave another 30 seconds and continue to stir, just until the chunks in the chocolate are melted. Do not overcook.
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In a medium mixing bowl, whip the Greek yogurt with an electric mixer until fluffy. Add the honey, vanilla, and milk, and beat some more, then add the chocolate, a small amount at a time, beating in between additions.
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Once all of the chocolate is mixed into the yogurt, divide the mousse into 6 portions and top each portion with 1/3 cup raspberries and 1 tablespoon whipped topping
Nutrition facts
6 Servings
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Serving Size
Heaping 1/3 cup with 1/3 cup raspberries and 1 tbsp whipped topping
- Amount per serving Calories 130
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Total Fat
4g
- Saturated Fat 2.1g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 35mg
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Total Carbohydrate
17g
- Dietary Fiber 3g
- Total Sugars 11g
- Added Sugars 0g
- Protein 9g
- Potassium 220mg
- Phosphorous 145mg
Ingredients
mini sugar-free dark chocolate bars (chopped)
6
Plain Nonfat Greek yogurt (non-fat)
2 cup
honey or 4 packets artificial sweetener
2 tbsp
vanilla extract
1 tsp
skim milk
1/4 cup
whipped topping (non-fat)
6 tbsp
fresh raspberries
2 cup
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