Triple Chocolate Cups the Editors of Publications International, Ltd.
Triple Chocolate Cups
Makes 24 cups
|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)|
- 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.
- 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.
Have your child help by filling the muffin liners, or by adding the sprinkles.
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