1/2 cup (4 oz.) • Total Servings: 4 (2 cups total)
- 3/4 cup heavy cream
- 1/2 tsp. vanilla extract
- 1/4 tsp. stevia extract* (see page xii for brand variances)
- 1 (4 oz.) bar of baking white chocolate, chopped
- 1/3 cup plain low-fat yogurt
Whip heavy cream in electric mixer for about 1 minute. Mix in vanilla and stevia extracts until stiff peaks form. Melt white chocolate in microwave at 50% power for about 1 1/2 minutes. Stir white chocolate until completely dissolved. Add to half of cream/ stevia mixture and blend. Refrigerate the white chocolate/cream mixture in one bowl and the remaining whipped cream in a separate bowl for about 15 minutes.
Remove bowls from fridge and add yogurt to remaining whipped cream and whip with electric mixer until stiff peaks form. Gently fold yogurt/cream mixture into white chocolate/cream mixture. Place in dessert cups or ramekins and refrigerate for 2 to 3 hours. Keep up to 2 days in refrigerator.
Optional: Drizzle with Raspberry Sauce. Excellent!
*This stevia amount listed is the minimum to use in the recipe. Since your sweetness preference and brand used may vary, you may want to add more.