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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cocolate and Berries Yogurt Dessert Recipe Recipe

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This recipe for Cocolate and Berries Yogurt Dessert Recipe is from Darlene's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pouch Betty Crocker* Double Chocolate Chunk Cookie Mix
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) water
1 egg
1 1/2 cups (375 mL) fresh raspberries
2 cups (500 mL) raspberry yogurt
1 cup (250 mL) whipping cream, whipped
2 tbsp (25 mL) hot fudge topping
1 cup (250 mL) fresh blueberries

Method:

•Heat oven to 350ºF. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
•On greased baking sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from baking sheet to cooling rack.
•Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
•In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
•Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.
Directions:
Directions:
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