Ingredients:
1 teaspoon cocoa powder
3 teaspoons artificial sweetener or 3 teaspoons Splenda sugar substitute
1/4 teaspoon vanilla flavoring
140 g thick nonfat plain yogurt ( about 5 ounces)
2 g chocolate, to taste ( grated medium fine, not too fine)
Directions:
Grate part of a piece of your preferred chocolate into a bowl. I used Dark Bitter chocolate for the strongest chocolate flavour) but I’m sure that bittersweet or even white chocolate would be fine if you prefer! :). Put aside.
Spoon Cocoa powder into a small plastic tub. (A cleaned, used individual yoghurt tub is ideal – plastic is good because it doesn’t warm the yoghurt like pottery or glass would.).
Add the granulated sweetener and mix it well with the cocoa.
Add the vanilla flavouring and a small 3/4 teaspoon or so of the yoghurt.
Using teaspoon mix well until all the cocoa is mixed in and it forms a very thick paste. If necessary add a little more yoghurt. Should only take a few seconds.
Add a little more of the yoghurt – a teaspoon or two and mix that in well. Then add the rest of the yoghurt and stir it well.
Add the grated chocolate and stir into the yoghurt.
DEVOUR!
Note: I kept the sweetness on the light side because it’s easy to add more. I actually added another 1/2 tsp sweetener but it kind of depends how heaped you make those teaspoons – I don’t ! If you find it’s already a bit too sweet then you can add a little more yoghurt.
This would stand the addition of some preserved cherries or other fruit such as small pieces of orange, banana, butterscotch or toffee chips and even a little kirschwasser, rum or Baileys if you’re feeling indulgent. If you’re feeling really indulgent you could add cherries, liqueur and top with whipped cream, then sprinkle some grated chocolate or candied citrus fruit or zest for presentation.
Can easily be prepared in larger volumes and chilled.
UPDATE:.
I did make it again later – and yes it is absolutely delicious with small pieces of chopped up ripe banana :).
Servings: 1
Time preparation: 2 min.
Time total: 2 min.