1 envelope of unflavored gelatin (12 g), colorless and odorless
5 tablespoons of water
2 pints of nonfat yogurt (400 g)
1/2 cup of skim milk (40 g)
1/4 cup of sugar (45 g)
1/2 teaspoon of vanilla extract
For the chocolate sauce
1/4 cup of cocoa powder
1 cup of skim milk (240 ml)
2 tablespoons of sugar
1 envelope of unflavored gelatin (12 g), colorless and odorless
5 tablespoons of water
2 pints of nonfat yogurt (400 g)
1/2 cup of skim milk (40 g)
1/4 cup of sugar (45 g)
1/2 teaspoon of vanilla extract
For the chocolate sauce
1/4 cup of cocoa powder
1 cup of skim 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
Place the mixture over low heat, stirring constantly, until the gelatin dissolves
In a medium-sized bowl, mix the remaining ingredients with an electric mixer (hand whisk)
Add the gelatin and mix until the mixture is smooth and homogeneous
Cover with plastic wrap and let it set in the freezer until firm and crystallized at the edges (about 2 hours)
Prepare the chocolate sauce: In a small bowl, place all the ingredients over high heat, stirring constantly, until they boil
Reduce the heat and cook until the sauce has reduced to about 1/3 cup (about 20 minutes)
Let it cool
Place in a piping bag with a smooth 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
