Nutrition per serving may change if servings are adjusted.
7 chocolate wafer cookies, finely crushed
1½ teaspoons butter, melted
1 teaspoon honey
5 tablespoons fat-free milk
1 tablespoon instant espresso coffee powder
3 ounces reduced-fat cream cheese (Neufchâtel)
⅓ cup unsweetened cocoa powder
¼ cup powdered sugar
3 tablespoons dark chocolate pieces, melted
3 tablespoons plain fat-free Greek yogurt
2 teaspoons vanilla
¾ cup frozen light whipped topping, thawed
12 fresh raspberries, halved
Fresh mint leaves
In a small bowl combine crushed cookies, melted butter and honey (mixture will be crumbly). Using the handle of a wooden spoon, press half of the mixture onto bottoms of six 2-oz. shot glasses.
In another small bowl stir together milk and espresso powder until dissolved. In a food processor(see Tips), combine milk mixture and the next six ingredients (through vanilla). Cover and process until smooth.
Fill a heavy resealable plastic bag with cream cheese mixture; snip off one corner of the bag. Pipe half of the mixture into shot glasses. Gently shake glasses side to side to spread mixture. Top with the remaining crumb mixture and cream cheese mixture.
Cover and chill 2 to 24 hours. Before serving, top with whipped topping, raspberries and mint.
Tips: If you don't have a food processor, place the ingredients for the cream cheese mixture in a medium bowl and beat with a mixer on medium.