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Chocolate Frozen Yogurt with Raspberry Sauce

Chocolate Frozen Yogurt with Raspberry Sauce recipe
photo by:kraft
Easy homemade chocolate frozen yogurt, prepared without an ice cream maker, is served in baked tortilla cups and topped with a simple raspberry sauce.
40 min
6 hr
8 servings
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What You Need

cup  sugar
env.  KNOX Unflavored Gelatine
cup  water
cup  unsweetened cocoa powder
container  (16 oz.) vanilla nonfat yogurt (2 cups)
tsp.  vanilla
cups  thawed COOL WHIP LITE Whipped Topping
 flour tortillas (6 inch)
pkg.  (10 oz.) frozen raspberries, thawed, pureed and strained

Make It

MIX sugar and gelatine in medium saucepan; stir in water. Let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring constantly. Add cocoa; stir until cocoa is dissolved. Remove from heat; cool. Add yogurt and vanilla; mix well. Gently stir in whipped topping. Pour into 9-inch square pan. Freeze 1 to 2 hours or until ice crystals form around edges.

SPOON into large bowl; beat with electric mixer on low speed 30 sec., then on high speed 2 min. Return to freezer. Freeze 2 to 3 hours or until firm. Meanwhile, preheat oven to 350°F. Gently press tortillas into 8 (10-oz.) custard cups to form cups. Bake 10 to 15 min. or until crisp; cool.

REMOVE yogurt from freezer at least 20 min. before serving to soften slightly. Scoop evenly into tortilla cups; top with the raspberry puree. Store leftover yogurt in freezer.

Kraft Kitchens Tips

Variation - Vanilla Frozen Yogurt with Raspberry Sauce
Omit cocoa powder. Prepare as directed, decreasing sugar to 1/2 cup and increasing vanilla to 2 tsp.
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