Chocolate And Berries Yogurt Dessert Recipes
CHOCOLATE AND BERRIES YOGURT DESSERT
Dive into a frosty layered dessert with fudgy cookies, whipped fluffy yogurt, hot fudge sauce and fresh berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 46 g, TransFat 0 g
CHOCOLATE AND BERRIES YOGURT DESSERT
A spectacular make-ahead frozen dessert is much easier than it looks! Make a base from refrigerated cookie dough, and pile it high with layers of creamy, berry-filled flavor. NOTE: One recipe comment that was posted , was the raspberries in side where to hard to eat cause they were still frozen. This is an UNTRIED RECIPE and...
Provided by Karla Everett
Categories Other Desserts
Time 40m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350°. In a large bowl , stir or knead cookie dough and cocoa until well blended.
- 2. On greased cookie sheet , drop dough by tablespoons to make 6 cookies. Bake 8 to 12 minutes or until set. Cool 2 minutes , remove from cookie sheet to cooling rack.
- 3. Meanwhile , press remaining dough in bottom of 9" spring form pan. Bake 12 to 15 minutes or until set. Cool completely , about 30 minutes.
- 4. In a medium bowl , fold 1/2 cup of the raspberries into the yogurt ; spread evenly over crust. Crumble cookies ; sprinkle over yogurt mixture. Carefully spread whipped cream over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
- 5. Drizzle 1 TBS. fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining 1 TBS. fodge topping . Store in freezer for 4 hours.
- 6. IF FROZEN OVER NIGHT , REMOVE FROM FREEZER , LET STAND 15 MINUTES BEFORE CUTTING.
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