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. Source: EatingWell Magazine, May/June 2013

EatingWell Test Kitchen
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Ingredients

Directions

  • Line an 8-by-4-inch loaf pan with plastic wrap.

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  • 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.

Tips

Make Ahead Tip: Cover and keep in the freezer for up to 1 week.

Equipment: 8-by-4-inch loaf pan

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.

Nutrition Facts

115 calories; 1.6 g total fat; 0.9 g saturated fat; 5 mg cholesterol; 60 mg sodium. 248 mg potassium; 21.7 g carbohydrates; 1.8 g fiber; 19 g sugar; 4.9 g protein; 62 IU vitamin a iu; 6 mg vitamin c; 5 mcg folate; 160 mg calcium; 26 mg magnesium; 14 g added sugar;

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