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1
Spoon 1 container into each of two 6-oz brulee dishes or small custard cups.
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2
Place chocolate chips and soy milk in small microwavable bowl. Microwave uncovered on High 15 to 29 seconds; stir until smooth. Spread over top of yogurt in thin layer.
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3
Refrigerate brulees until chocolate hardens, about 15 minutes. Top with raspberries.
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