Valentine's Day is right around the corner and while I love to indulge in chocolate, I wanted to make a dessert that wasn't loaded with extra calories. Chocolate Yogurt Semi-Freddo is easy to make and by substituting half the cream found in traditional semi-freddo for Greek yogurt it becomes a great way to get my chocolate fix without feeling guilty.
Chocolate Yogurt Semi-Freddo
14 oz Stonyfield Greek yogurt
2 cups heavy cream
1/4-1/2 cup confectioners sugar
1/4 cup cocoa powder
In the bowl of an electric mixer, using the wire whisk attachment, whip the heavy cream and sugar until you have whipped cream with stiff peaks. Gently fold in the cocoa with a spatula.
Divide the mixture into prepared ramekins, smooth the tops, and cover with plastic wrap. Place in the freezer for at least 4 hours, or until the semi-freddos are firm. This can be done in advance.
When ready to serve, place each ramekin into a bowl of hot water. Slide a butter knife along the edges and invert over a serving dish. Smooth the semi-freddo if necessary. Serve with fresh berries.
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