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Creamy Cappuccino Frozen Dessert
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
Triple Chocolate Cups
Yield: Makes 24 cups
Ingredients:
2
cups low-fat chocolate frozen yogurt
1
cup fat-free (skim) milk
2
tablespoons chocolate syrup
1/4
cup crushed chocolate wafer crumbs
Whipped cream or nondairy topping
Chocolate sprinkles or decors (optional)
Preparation:
1.
Line 24 mini (1-3/4-inch) muffin pan cups with paper liners. Combine chocolate syrup, yogurt and milk in blender; cover. Blend on HIGH speed until smooth. Add chocolate wafer crumbs; cover and pulse on HIGH speed until mixed. Spoon mixture into prepared muffin cups, filling three-fourths full. Freeze 1 hour or until solid.
2.
If liners sticks to muffin pan, thaw at room temperature 10 to 15 minutes or until liners can be easily removed. Just before serving, garnish with whipped cream and chocolate sprinkles. Freeze leftovers in airtight container.
Tip
Have your child help by filling the muffin liners, or by adding the sprinkles.
This recipe appears in:
Candy
