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Feb 132012
 

Recipe and image courtesy of our friends at Pillsbury.com.

INGREDIENTS:
2 containers (6 oz each) Yoplait® Thick & Creamy French vanilla yogurt
2 tablespoons semisweet chocolate chips
2 teaspoons fat-free half-and-half
6 raspberries

DIRECTIONS:

1. Spoon 1 container yogurt into each of two 6-oz brulee dishes or small custard cups.

2. Place chocolate chips and half-and-half in small microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir until smooth. Spread over top of each dish of yogurt in thin layer.

3. Refrigerate brulees until chocolate hardens, about 15 minutes. Top with raspberries.

Photo courtesy of Pillsbury.com

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 February 13, 2012  Posted by