Recipe and image courtesy of our friends at Pillsbury.com.
2 containers (6 oz each) Yoplait® Thick & Creamy French vanilla yogurt
2 tablespoons semisweet chocolate chips
2 teaspoons fat-free half-and-half
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.