Chocolate Frozen Yogurt with Raspberry Sauce

1. 1

   Mix sugar and gelatine in medium saucepan; stir in water.

2. 2

   Let stand 1 min.

3. 3

   Cook on low heat 5 min.

4. 4

   or until gelatine is completely dissolved, stirring constantly.

5. 5

   Add cocoa; stir until cocoa is dissolved.

6. 6

   Remove from heat; cool.

7. 7

   Add yogurt and vanilla; mix well.

8. 8

   Gently stir in whipped topping.

9. 9

   Pour into 9-inch square pan.

10. 10

    Freeze 1 to 2 hours or until ice crystals form around edges.

11. 11

    Spoon into large bowl; beat with electric mixer on low speed 30 sec., then on high speed 2 min.

12. 12

    Return to freezer.

13. 13

    Freeze 2 to 3 hours or until firm.

14. 14

    Meanwhile, preheat oven to 350F.

15. 15

    Gently press tortillas into 8 (10-oz.)

16. 16

    custard cups to form cups.

17. 17

    Bake 10 to 15 min.

18. 18

    or until crisp; cool.

19. 19

    Remove yogurt from freezer at least 20 min.

20. 20

    before serving to soften slightly.

21. 21

    Scoop evenly into tortilla cups; top with the raspberry puree.

22. 22

    Store leftover yogurt in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.