6 mini Hershey’s Special Dark sugar-free chocolate bars, chopped
2 cups fat-free plain Greek yogurt
2 Tbsp. honey or 4 packets artificial sweetener
1 tsp. vanilla extract
1/4 cup fat-free milk
2 cups fresh raspberries
6 Tbsp. light whipped cream
Place the chopped chocolate in a microwave-safe bowl. Microwave the chocolate on high for 1 minute, then stir. If chocolate isn’t completely melted, microwave an additional 30 seconds, and stir. If chocolate still is not melted, microwave another 30 seconds and stir again, until the chocolate chunks are melted. Do not overcook.
In a medium mixing bowl, whip the Greek yogurt with an electric mixer until fluffy. Add the honey, vanilla, and milk, and beat again. Add the chocolate, a small amount at a time, beating between additions.
Once all of the chocolate has been mixed into the yogurt, divide the mousse into 6 portions and top each with 1/3 cup raspberries and 1 Tbsp of the whipped cream.
Recipe adapted from The Diabetes Cookbook: 300 Recipes for Healthy Living by Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough. Recipe source: Diabetes Forecast Magazine
6 servings per container
Serving Size1/3 cup mousse topped with 1/3 cup raspberries and 1 Tbsp whipped cream
Amount per serving
% Daily Value*
Total Fat4 g5.13%
Saturated Fat2.1 g10.5%
Trans Fat0 g
Total Carbohydrate17 g6.18%
Dietary Fiber3 g10.71%
Total Sugars11 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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