Fresh or frozen raspberries work equally well in this quick raspberry and chocolate terrine recipe made with low-fat frozen yogurt. Don’t worry about getting the layers perfectly even in this dessert terrine—the unevenness makes each slice look unique.
Active Time: 10 minutes |
1 1/3 cups raspberries, fresh or frozen (thawed), plus more for garnish
Mash raspberries in a medium bowl with a fork. Add 2 cups frozen yogurt and stir until combined. Combine the remaining 2 cups frozen yogurt and cocoa in another medium bowl. Spread about half the raspberry mixture into the prepared pan. Top with the chocolate mixture, then the rest of the raspberry. Freeze until firm, at least 3 hours.
To unmold, invert onto a serving plate and remove the plastic wrap. Let stand at room temperature for about 5 minutes before slicing into 8 pieces. Serve garnished with fresh raspberries, if desired.
Per serving :
2 g Fat;
1 g Sat;
0 g Mono;
5 mg Cholesterol;
22 g Carbohydrates;
5 g Protein;
2 g Fiber;
60 mg Sodium;
248 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Cover and keep in the freezer for up to 1 week.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.