These chocolate pots are made with yoghurt, not cream, so they’re no where near as sinful as they look!
Ingredients
- 100g Lindt Excellence 70% cocoa extra-fine dark chocolate, coarsely chopped
- 1 x 200ml ctn vanilla yoghurt
- 1 teaspoon vanilla extract
- Fresh raspberries, to serve
- Icing sugar, to dust
Method
- Step 1Place the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Remove from heat.
- Step 2Add the yoghurt and vanilla to the chocolate and stir until well combined. Spoon the chocolate mixture evenly among serving dishes. Place the dishes on a tray and place in the fridge for 10 minutes to chill.
- Step 3Top the chocolate pots with fresh raspberries and dust with icing sugar. Serve immediately.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
752 kj
Energy
9g
Fat Total
5g
Saturated Fat
4g
Protein
8mg
Cholesterol
42.91mg
Sodium
18g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0