Frozen Yogurt With Chocolate Toffee Bits Recipes

CHOCOLATE FROZEN YOGURT

Chocolate Frozen Yogurt image

Wonderfully rich frozen yogurt. The taste is like chocolate cream pie filling with a bit of tang from the yogurt. Lots of calcium, but low in fat and calories - a sweet treat you can feel good about!

Provided by BREEZYLOU

Categories Desserts Frozen Dessert Recipes

Time 2h20m

Yield 8

Number Of Ingredients 6

Ingredients

¾ cup white sugar
2 teaspoons cornstarch
1 (12 fluid ounce) can fat-free evaporated milk
½ cup semisweet chocolate chips
1 cup plain lowfat yogurt
1 teaspoon vanilla extract

Steps:

Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 33.2 g, Cholesterol 3.6 mg, Fat 3.7 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 2.2 g, Sodium 73 mg, Sugar 31.6 g

CHOCOLATE TOFFEE BITES

Chocolate Toffee Bites image

Notes: This is a great way to get your chocolate fix in warm weather since the chocolate is stirred into the toffee and so no melting on the fingers! It's great to snack on and nice at the end of a meal with coffee. I learned this from the head pastry chef at Valrhona Chocolates.

Provided by Food Network

Categories dessert

Time 1h

Yield 10 servings

Number Of Ingredients 3

Ingredients

2 cups sugar
1/2 cup butter
2 ounces bittersweet chocolate, chopped

Steps:

Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.

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