• 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

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.

Nutrition Facts/Serving