Creamy Chocolate Yogurt Pudding Recipe

Creamy Chocolate Yogurt Pudding Recipe

  • 1 (8 ounce) container lowfat vanilla yogurt, no gelatin added
  • 1/2 cup white sugar
  • 1/4 cup HERSHEY®'S Cocoa Powder
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 cup lite frozen whipped topping, thawed
  1. YOGURT CHEESE: Use one 8-oz. container vanilla lowfat yogurt, no gelatin added. Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.
  2. Stir together sugar and cocoa in small microwave-safe bowl. Add water; stir until well blended. Microwave at HIGH (100%) 45 seconds to 1 minute or until mixture boils. Stir well. Cool slightly; stir in vanilla.
  3. Stir cocoa mixture into yogurt cheese in medium bowl; fold in whipped topping. Spoon into individual dessert dishes. Refrigerate about 1 hour. Garnish with whipped topping and fruit, if desired.
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