Try this special occasion dessert - only 4 ingredients are required for an incredibly decadent treat made lighter with Yoplait® yogurt.
Pots de Creme
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1
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cup semisweet chocolate chips (6 oz)
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3/4
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cup canned fat-free sweetened condensed milk (not evaporated)
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1
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container (6 oz) Yoplait® Light Boston cream pie yogurt
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2
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eggs
Candied Orange Peel
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-
Peel of 1 orange, cut into thin strips
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1/2
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cup plus 1 tablespoon sugar
Steps
-
1
Heat oven to 325°F.
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2
In 2-quart saucepan, heat chocolate chips and condensed milk over medium heat about 5 minutes or until chocolate chips are melted, stirring occasionally. Remove from heat. Using whisk, beat in yogurt and eggs until smooth.
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3
Divide mixture among 10 custard cups. Place cups in large ovenproof pan; carefully pour in warm water, until water level comes halfway up sides of cups. Bake about 30 minutes or just until beginning to set. Remove from oven and water bath. Cool 30 minutes.
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4
Meanwhile, fill 2-quart saucepan with 2 inches water; heat to boiling. Place orange peel strips in boiling water 1 minute; immediately remove and place in bowl filled with ice water. Let stand 1 minute; drain.
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5
In 8-inch skillet, heat 1 cup water and 1/2 cup of the sugar to simmering over medium heat. Add orange peel strips, and simmer (do not boil) until white part of peel is translucent, about 20 minutes. Drain; place on cooking parchment paper-lined cookie sheet until dry, about 1 hour. Roll strips in 1 tablespoon sugar and immediately roll into tight curls. Serve with pots de creme.
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6
Cover and refrigerate any remaining pots de creme.
-
1
Heat oven to 325°F.
-
2
In 2-quart saucepan, heat chocolate chips and condensed milk over medium heat about 5 minutes or until chocolate chips are melted, stirring occasionally. Remove from heat. Using whisk, beat in yogurt and eggs until smooth.
-
3
Divide mixture among 10 custard cups. Place cups in large ovenproof pan; carefully pour in warm water, until water level comes halfway up sides of cups. Bake about 30 minutes or just until beginning to set. Remove from oven and water bath. Cool 30 minutes.
-
4
Meanwhile, fill 2-quart saucepan with 2 inches water; heat to boiling. Place orange peel strips in boiling water 1 minute; immediately remove and place in bowl filled with ice water. Let stand 1 minute; drain.
-
5
In 8-inch skillet, heat 1 cup water and 1/2 cup of the sugar to simmering over medium heat. Add orange peel strips, and simmer (do not boil) until white part of peel is translucent, about 20 minutes. Drain; place on cooking parchment paper-lined cookie sheet until dry, about 1 hour. Roll strips in 1 tablespoon sugar and immediately roll into tight curls. Serve with pots de creme.
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6
Cover and refrigerate any remaining pots de creme.
Expert Tips
Candied orange peel gives this dessert an elegant twist; however, feel free to make this dessert your own! Try adding shaved peppermint, or other candy to wow your guests.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 6g
- 10%
-
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 45mg
- 2%
- Total Carbohydrate
- 38g
- 13%
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- Dietary Fiber
- 1g
- 4%
- Sugars
- 35g
- Protein
- 4g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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