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Dark Chocolate Mousse Recipe



1 1/2 cups skim milk

1/2 cup dark chocolate chips

1 box (4-serving size) chocolate instant pudding and pie filling mix

1 container (6 oz) Yoplait® Greek Fat Free honey vanilla yogurt

1 1/2 cups frozen (thawed) reduced-fat whipped topping

1 1/2 cups fresh raspberries




1. In small saucepan, combine 1/4 cup of the milk and the chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.


2. In medium bowl, combine remaining 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.


3. Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.

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Taken on February 11, 2010