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Chocolate and Berries Yogurt Dessert
pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chip cookie mix
cup vegetable oil
cups fresh raspberries
containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
cup whipping cream, whipped
tablespoons hot fudge topping
cup fresh blueberries
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.
If frozen overnight, remove from freezer; let stand 15 minutes before cutting.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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