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Nutrition Facts
Serving Size 141 g
(Approx. 4 Servings)
Amount Per Serving
Calories 200 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 50 mg 2%
Total Carbohydrate 23 g 8%
Dietary Fiber 3 g 20%
Sugars 20 g
Protein 5 g
Vitamin A 2% Iron 4%
Vitamin C 4% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Creamy Yogurt Chocolate Pot de Creme
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
4  People


Recipe makes 4 Servings

2/3 cup(s) semi sweet chocolate chips
1/2 cup(s) milk
2 cup(s) H-E-B Organics Whole Milk Plain Yogurt
1 Tsp vanilla extract
2 Tbsp maple syrup
12 raspberries
2 Tbsp cocoa nibs
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Place chocolate chips in a medium sized bowl and set aside.
Heat milk in the microwave for 45 seconds then pour over chocolate and let it sit for 4 to 5 minutes.
Meanwhile, combine yogurt, vanilla, and maple syrup.
Once chocolate milk mixture has set for 5 minutes, stir it carefully with a spoon until milk and chocolate are smooth. Then pour the chocolate into the yogurt in two stages.
Make sure the yogurt and chocolate are completely incorporated before adding the remaining chocolate.
Pour chocolate yogurt mixture into 6 containers and cover with plastic. Refrigerate for 2 hours. Garnish with raspberries and cocoa nibs before serving.


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