Chocolate Raspberry Delight
- 20 Ghirardelli Bittersweet chocolate chips
- 4 oz Yoplait Light Fat free Very Vanilla Yogurt
- 2 teaspoons sugar
- 1 t vanilla;// 3 oz Philadelphia Fat Free Cream Cheese
- 1 serving(.035 oz)of Splenda(or 2 teaspoons of sugar)
- 1 T seedless raspberry jam(Smuckers);//4 one ounce(oz) cuts of angel food cake(store bought or home made or--see Epicureous site;// 1.5 oz strong coffee
- 1 packet of splenda (or 2 teaspoons sugar)
- 1 t Amaretto(optional);//4 T Kraft Sugarfree CoolWhip; 3t Hersheys Chocolate Syrup to drizzle on top.
- Melt chips over(not in) hot water(about 1 min). Take off heat,add yogurt, sugar,vanilla & beat 1 min.&refridgerate(can be made 1 day ahead). In 2nd bowl,add cream cheese, splenda, jam & beat 1 minute. Cut each slice of cake in 4 equal horizontal pieces; barely dip ea. in the coffee + sugar mixture (+1 t amaretto, optional),put 2 cuts of first slices of cake dipped in coffee, on bottom of ea. dessert dish, spread 1/4 of cheese mix on the cake,layer with 2 more pieces of cake on top of cream cheese mix, top with 1/4 of chocolate mix, place dollop of 1/4 cool whip on top, drizzle with 3/4 t Hershey syrup. Complete all 4 dessert dishes the same way. Optional:1 strawberry or raspberry embedded on very top of cool whip or to one side as garnish. This is a very forgiving recipe and you may add more of any ingredient, if you don't mind extra calories!
ghirardelli, vanilla yogurt, sugar, cream cheese, splendaor, t, packet, t
Taken from www.epicurious.com/recipes/member/views/chocolate-raspberry-delight-1221232 (may not work)