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White Chocolate Frozen Yogurt Cups

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  0 reviews
  • 30 min prep time
  • 60 min total time
  • 6 ingredients
  • 8 servings
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The white chocolate cups resemble little baskets. Serve to conclude a warm-weather luncheon.

6
oz. vanilla-flavored candy coating, cut into pieces
2
teaspoons shortening
1 1/2
pints (3 cups) raspberry frozen yogurt
Fresh raspberries
Fresh mint leaves
1
oz. vanilla-flavored candy coating, grated

Steps

  • 1 Invert 8 foil baking cups on cookie sheet. Place in freezer. In small saucepan over low heat, melt 6 oz. candy coating and shortening, stirring constantly. Cool slightly.
  • 2 Pour coating into small squeeze bottle or decorating bag with small writing tip. Drizzle coating randomly over bottom and sides of cups, carefully connecting drizzled lines to prevent weak spots. Freeze 30 minutes.
  • 3 Unmold by carefully peeling foil cups from candy coating.* To serve, place cups on individual dessert plates. Fill each with about 1/3 cup frozen yogurt. Garnish with raspberries, mint leaves and grated candy coating.
  • 1 Invert 8 foil baking cups on cookie sheet. Place in freezer. In small saucepan over low heat, melt 6 oz. candy coating and shortening, stirring constantly. Cool slightly.
  • 2 Pour coating into small squeeze bottle or decorating bag with small writing tip. Drizzle coating randomly over bottom and sides of cups, carefully connecting drizzled lines to prevent weak spots. Freeze 30 minutes.
  • 3 Unmold by carefully peeling foil cups from candy coating.* To serve, place cups on individual dessert plates. Fill each with about 1/3 cup frozen yogurt. Garnish with raspberries, mint leaves and grated candy coating.

Expert Tips

* If cup breaks, mend with melted candy coating.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
),
Cholesterol
5mg
5%;
Sodium
65mg
65%;
% Daily Value*:
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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