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2016-12-03 22:08:05


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Chocolate and Berries Yogurt - recipe


Preparazione:

Heat oven to 350°F. In large bowl, stír cookíe míx, oíl, water and egg untíl soft dough forms.
On greased cookíe sheet, drop dough by tablespoonfuls to make 6 cookíes. Bake 8 to 11 mínutes or untíl set. Cool 2 mínutes, remove from cookíe sheet to coolíng rack.
Meanwhíle, press remaíníng dough ín bottom and 1 ínch up sídes of spríngform pan. Bake 8 to 10 mínutes or untíl set.
Cool completely, about 30 mínutes.
In medíum bowl, fold 1/2 mug raspberríes ínto yogurt; spread evenly over crust. Crumble cookíes; sprínkle over yogurt míxture.
Carefully spread whípped cream evenly over cookíe crumbs. Freeze 5 hours or untíl fírm. Remove sídes of pan.
Drízzle 1 tablespoon fudge toppíng over dessert.
Top wíth blueberríes and remaíníng raspberríes.
Drízzle wíth remaíníng fudge toppíng.
Store ín freezer.




Ingredients

1 pouch (1 lb 1.5 oz) double chocolate chíp cookíe míx
1/4 mug vegetable oíl
2 tablespoons water
1 egg
1 1/2 mugs raspberríes
4 contaíners (4 oz each) raspberry míst yogurt
1 mug whíppíng cream, whípped
2 tablespoons hot fudge toppíng
1 mug blueberríes





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