Fruit in a Chocolate Cloud
Source of Recipe
Hershey’s Light & Luscious Desserts
Recipe Introduction
Plan ahead…Yogurt cheese takes 24 hours and pudding several hours to chill.
Serves: 12
Yogurt cheese (recipe below)
2 c. (1 pint) fresh strawberries, rinsed, drained and hulled
1/4 . sugar
1/4 c. Hershey’s Cocoa...OR...Hershey’s European-style Cocoa
2 T. hot water
2 tsp. vanilla extract, ‘divided’
1/2 to 1 tsp. freshly grated orange peel, ‘optional’
2 envelopes (1.3 oz., each) dry whipped topping mix
1 c. cold skim milk
2 large bananas, sliced
Prepare Yogurt cheese:
YOGURT CHEESE: Use 2 8-oz. container vanilla low-fat yogurt, no gelatin added. Line a non-rusting colander or sieve with large piece of cheesecloth double thickness or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.
Cut strawberries in half vertically; set aside. In medium bowl, stir together the next 3 ingredients until smooth and well blended. Stir in 1tsp. vanilla. Gradually stir in Yogurt Cheese and orange peel, if desired; blend well.
In large mixing bowl, prepare whipped topping as directed, using 1 c. milk and 1 tsp. vanilla; fold into chocolate mixture.
Into a 1-1/2-qt. glass serving bowl, carefully spoon half of chocolate mixture; place 1/2 strawberry halves, cut sides out around inside of entire bowl. Layer banana slices over chocolate mixture. Cut remaining strawberries into smaller pieces; layer over banana slices. Carefully spread remaining chocolate mixture over fruit.
Cover; refrigerate several hours before serving. Garnish as desired.
One serving equals: 110 calories.…3 gm protein….20 gm carbohydrate….1 gm fat….5 mg cholesterol….35 mg sodium
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