1 envelope of unflavored gelatin (12 g)
5 tablespoons of water
2 containers of non-fat yogurt (400 g)
1/2 cup of non-fat milk (40 g)
1/4 cup of sugar (45 g)
1/2 teaspoon of vanilla extract
For the sauce
1/4 cup of cocoa powder
1 cup of non-fat milk (240 ml)
2 tablespoons of sugar
1 envelope of unflavored gelatin (12 g)
5 tablespoons of water
2 containers of non-fat yogurt (400 g)
1/2 cup of non-fat milk (40 g)
1/4 cup of sugar (45 g)
1/2 teaspoon of vanilla extract
For the sauce
1/4 cup of cocoa powder
1 cup of non-fat milk (240 ml)
2 tablespoons of sugar
In a small bowl, sprinkle the gelatin over the water and let it hydrate for about 3 minutes
Heat over low heat, stirring constantly, until the gelatin dissolves
In a medium-sized bowl, mix all the remaining ingredients with a hand mixer (chicote)
Add the gelatin and stir until the mixture becomes homogeneous
Cover with plastic wrap and let it set in the freezer until firm and starting to crystallize at the edges (about 2 hours)
Prepare the sauce: In a small bowl, heat all the ingredients over high heat, stirring constantly, until boiling
Reduce the heat and cook until the sauce has reduced to 1/3 cup (about 20 minutes)
Let it cool
Place in a piping bag with a straight tip and decorate the bottom of four cups by making zigzags
In a blender, blend the yogurt mixture until creamy
Divide among the cups and serve immediately
200 calories per serving
