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Chocolate-Raspberry Hearts
Prep: 15 minutes plus freezing
Microwave: 1-1/2 minutes • Serves: 12
3/4 cup honey vanilla Greek yogurt
3 cups Our Family® Dark Bittersweet Chocolate Cacao Morsels
1 tablespoon Our Family® 100% Pure Vegetable Oil
1. Place silicone mold with 12 hearts (about 2-1/2-inches each) on rimmed baking pan; line separate rimmed baking pan with parchment paper. In medium bowl, stir raspberries and yogurt. Makes about 2 cups.
2. Fill each heart halfway with raspberry mixture; freeze 3 hours or up to overnight.
3. In medium microwave-safe bowl, heat chocolate morsels in microwave oven on high 1-1/2 minutes or until melted, stirring every 30 seconds; stir in oil. Use 2 forks to dip hearts in chocolate mixture to completely cover, allowing excess to drip off; place on prepared pan and freeze 10 minutes or until chocolate is hardened. Makes 12 hearts.
Approximate nutritional values per serving (1 heart):
227 Calories, 16g Fat, 10g Saturated Fat, 2mg Cholesterol, 7mg Sodium,
26g Carbohydrates, 4g Fiber, 16g Sugars, 15g Added Sugars, 3g Protein
Chef Tip
While dipping hearts in chocolate, keep hearts in freezer and pop out 1 at a time to prevent hearts from thawing.
