Cheese is made from plain yogurt overnight in the refrigerator and combined with cocoa and whipped topping in this creamy, chocolaty, chilled dessert.

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Servings:
4
Yield:
2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • YOGURT CHEESE: Use one 8-oz. container vanilla lowfat yogurt, no gelatin added. Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.

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  • Stir together sugar and cocoa in small microwave-safe bowl. Add water; stir until well blended. Microwave at HIGH (100%) 45 seconds to 1 minute or until mixture boils. Stir well. Cool slightly; stir in vanilla.

  • Stir cocoa mixture into yogurt cheese in medium bowl; fold in whipped topping. Spoon into individual dessert dishes. Refrigerate about 1 hour. Garnish with whipped topping and fruit, if desired.

Nutrition Facts

206 calories; protein 3.8g; carbohydrates 41.6g; fat 3.1g; cholesterol 2.8mg; sodium 37.8mg. Full Nutrition
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Reviews (4)

Rating: 4 stars
01/07/2004
Very good -- the texture is like chocolate mousse but the taste is a little bit different because of the yogurt. It's really quite pleasant and had to believe that it's low fat! I used ultra low fat whipped topping instead of the light that the recipe calls for so it was even lower in fat. You really do have to use gelatin-free yogurt or it doesn't drain at all. The drained yogurt is like a sweet cream cheese -- it adds the richness of a cream cheese without the fat. I will definitely make this again but will double the recipe next time! Read More
(4)
Rating: 4 stars
03/20/2006
Surprisingly good, although the nutritional content is not all that different from "real" lowfat chocolate pudding, but it's also not as cloyingly sweet as regular pudding. Read More
(1)
Rating: 5 stars
08/29/2007
This is a great fat-free treat. Used Fat-Free Cool Whip and Dannon Fat-Free Plain Yogurt - added my own vanilla. I also used Equal rather than granulated sugar. I added a total of 4 tablespoons of coffee (instead of water) in with the cocoa. Mixed in 6 packets of Equal to the cocoa after the heat step. Very good. Slightly tangy, but not so much that I minded. You really need to use a good quality cocoa powder. Never missed the fat. Froze half in popsicle molds to make my own Fudgsicles. Read More
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