• 1 cup sugar
- • 1/3 cup HERSHEY'S Cocoa
- • 1 envelope unflavored gelatin
- • 1-1/3 cups lowfat 2% milk
- • 2 containers (8 oz. each) vanilla lowfat yogurt
- • 1 teaspoon vanilla extract
- • Kiwi, raspberries or sliced fresh strawberries
- DIRECTIONS:
- 1. Stir together sugar, cocoa and gelatin in medium saucepan. Gradually stir in milk; let stand 5 minutes. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is dissolved. Cool about 5 minutes.
- 2. Add yogurt and vanilla; stir gently with whisk just until well combined. Pour into dessert dishes. Cover; refrigerate 6 hours or until set. Top with fruit. 8 servings.
- MICROWAVE DIRECTIONS: Stir together sugar, cocoa and gelatin in medium microwave-safe bowl. Stir in milk; let stand 5 minutes. Microwave at HIGH (100%) 3-1/2 to 4 minutes, stirring with whisk after each minute, until mixture is hot and gelatin is completely dissolved. Cool 5 minutes. Gradually add yogurt and vanilla, stirring with whisk until well blended. Pour into individual dessert dishes. Refrigerate about 6 hours or until set. Top with fruit. 8 servings
- Nutritional Information per serving (1/8th recipe):
- Calories: 180, Total Fat: 2g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 60mg, Total Carbohydrates: 37g, Dietary Fiber: <1g, Sugars: 35g, Protein: 6g, Vitamin A: 2%DV*, Vitamin C: 0%DV*, Calcium: 15%DV*, Iron: 2%DV*
- *DV = % Daily Values are calculated based on a 2000 calorie diet
- (Recipe from: HERSHEY'S KITCHEN)