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I am addicted to cooking and baking. I love to find and make delicious recipes. Sometimes I create my own and I post them here. Other times I find a recipe and adapt it. I have posted those recipes here as well. Enjoy.

Thursday, April 26, 2012

Frozen Yogurt and Chocolate Bliss Cups


Frozen Yogurt and Chocolate Bliss Cups - (dark chocolate, Greek yogurt, and pure awesomeness) Easy to make. These are little delights that are a refreshing treat. Fairly healthy for a delicious mini frosty morsel. Serve these at a gathering and your guests will not be disappointed.


My friend Jenn and I developed these little delicious gems.  Both of us are trying to come up with healthier desserts to offer our families.


Ingredients:
1 10 oz. bag high quality dark chocolate chips (I used Ghirardelli 60% Cacao Chips)
2 6 oz. containers Greek yogurt, naturally flavored, not plain (I used raspberry flavor)
16 Fresh Raspberries, washed and drained
Ziploc quart size freezer bag
Decorating tip and attachment
Cooking Spray
Mini Cupcake Papers

Yield: 16 mini cups

Melt the chocolate in a double boiler, stirring with a spatula.  The chocolate should be smooth and velvety.  Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray (be sure to coat the sides of the papers with spray, too).  Spoon (I used a mini teaspoon) the melted chocolate into the cupcake papers, coating the bottoms and sides entirely.  Put an extra spoon full of melted chocolate at the bottom of each cup.  Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.  Pipe(I used a quart size Ziploc freezer bag, stuffed the yogurt in it to one corner and then cut the corner at the tip and fastened the decorating tip to the bag** ) or spoon the yogurt mixture into the cooled chocolate cups. Place a single upside down raspberry in the center of each filled cup.  Cover with plastic wrap or one of those shower cap food covers and place the tray in the freezer for a 2 to 2 ½ hours or so to freeze completely.  Keep frozen and eat them immediately after they are served.
** a decorating tip is not essential, it will just make your little yogurt cups more festive.

Any flavor yogurt may be used.  Strawberry – garnish with a strawberry slice.  Blackberry – garnish with a single blackberry.  Cherry, garnish with a pitted cherry, etc.

Milk chocolate or semi sweet chocolate may also be substituted.



Tip – the raspberry may get frosty when you take them out of the freezer.  To take the frost off, make sure your hands are clean and dip your fingers in some warm water, then gently rub the raspberry with the warm water.  Serve immediately.

Variation: Chocolate Covered Frozen Yogurt Bliss Cups
When melting chocolate, melt about 5 oz. more.  Follow the directions above, but after you add the raspberry, add some melted  chocolate to cover the yogurt.  Partially submerge the raspberry in the chocolate covering.  Freeze as directed and enjoy.  See picture on bottom of page.

Ingredients

Cooking Spray Sprayed Cupcake Liners

Ziplock for Piping

Chocolate for Melting in Makeshift Double Boiler

Melted Chocolate

Chocolate Lined Cupcake Liner

Chocolate lined Cupcake Liner

Chocolate Cup Cake Liners on the Cookie Sheet

Yogurt in the Ziploc

Chocolate just out of the Refrigerator

With Yogurt Raspberry Piped In

Garnished with Raspberry ready to Freeze

Ready to Freeze

Just out of the Freezer

Ready to Eat
Chocolate Covered Variation: Ready to Freeze.  Chocolate had already begun to set when I took the photo.

Chocolate Covered Variation: Ready to Eat.  I hope to get a better photo of this.


3 comments:

  1. Hi Tamara -

    What a great idea, but I have a question.

    When you pull the wrappers off, does the chocolate stay stuck to the yoghurt and in place?

    Rachel

    ReplyDelete
    Replies
    1. If they have frozen for about 3 hours the yogurt will stay in place. If they are frozen solid, then let them defrost for about 15 minutes and then the yogurt has a better chance of staying in place. I have been experimenting with this for a few days to see what would happen under different conditions.

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  2. The chocolate stays stuck to the yogurt and it does stay in place. (At least that has been my experience). Be sure to generously apply the baking spray to the mini cup cake liners, especially the sides. I used my finger to spread the spray thoroughly around the sides.

    Another variation would be to cover the yogurt with more melted chocolate leaving the raspberry on top partially covered in chocolate. That would guarantee the yogurt would stay in place.

    Let me know how it goes. I welcome any comments.

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