The layers of coffee, dark cherry, and chocolate flavor make this dessert interesting, and the addition of the quick raspberry sauce at the end makes it pop!
Recipe information
Yield
serves 8, 1 pie wedge plus 1 tablespoon sauce and 1 tablespoon almonds per serving
Ingredients
Preparation
Step 1
In a 9-inch deep pie pan (glass preferred), spread 3 cups frozen yogurt.
Step 2
In a medium bowl, stir together the remaining 1 cup frozen yogurt and coffee granules. Spoon dollops of the mixture over the vanilla yogurt in the pie pan. Using the back of a spoon, spread the coffee-flavored yogurt over the vanilla yogurt. Sprinkle with the cherries and cookie crumbs. Cover with plastic wrap. Freeze until firm, at least 4 hours.
Step 3
Meanwhile, in a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don’t burn.
Step 4
At serving time, in the same skillet or a small saucepan, heat the raspberry spread over medium heat for 3 minutes, or until slightly melted. If you prefer, put the raspberry spread in a small microwaveable dish and microwave on 100 percent power (high) for about 20 seconds. Spoon about 1 tablespoon over each serving of pie. Sprinkle with the almonds.
Cook’s Tip
Step 5
If you prefer, assemble the “pie” in eight 6-ounce ramekins instead of the pie pan. This is an easy way to control portion size.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 231
Step 8
Total Fat: 4.5g
Step 9
Saturated: 0.5g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 1.0g
Step 12
Monounsaturated: 2.5g
Step 13
Cholesterol: 2mg
Step 14
Sodium: 119mg
Step 15
Carbohydrates: 42g
Step 16
Fiber: 2g
Step 17
Sugars: 33g
Step 18
Protein: 7g
Step 19
Dietary Exchanges
Step 20
3 Carbohydrate
Step 21
1 Fat
