1/2 cup miniature semi-sweet chocolate chips, divided
1 cup vanilla low-fat yogurt
15 low-fat graham crackers, broken in half (30 squares)
2 cups thawed COOL WHIP FREE Whipped Topping
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Let's Make It
Place ricotta cheese, sugar and almond extract in food processor; cover. Process until smooth. Set aside.
Sprinkle gelatine over cold water in saucepan; let stand 1 to 2 min. Cook on low heat until gelatine is completely dissolved, stirring constantly. With food processor running, gradually add gelatine to ricotta mixture through feed tube at top of food processor, processing until well blended. Spoon into medium bowl. Reserve 1 Tbsp. of the chocolate chips for garnish. Add remaining chocolate chips and the yogurt to ricotta mixture; stir gently. Refrigerate 30 min. or until thickened.
Spread 2 Tbsp. of the ricotta mixture onto each graham square. Stack grahams. Stand on edge on serving platter to make a 14-inch loaf. Frost with the whipped topping. Top with the reserved 1 Tbsp. chocolate chips. Refrigerate at least 4 hours or up to 24 hours. Cut diagonally into 14 slices to serve. Serve leftover dessert in refrigerator.
Garnish with toasted PLANTERS Sliced Almonds just before serving.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 14 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.