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Mocha Affogato with Vanilla Cream

Photo: Randy Mayor; Styling: Jan Gautro
Yield 8 servings
Store-bought ice cream serves as the base for this complex-flavored, creamy treat.


  • 1/2 cup vanilla low-fat yogurt
  • 1/4 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 4 cups chocolate low-fat ice cream
  • 1 cup hot brewed espresso
  • 1/2 cup Frangelico (hazelnut-flavored liqueur)
  • 1 ounce bittersweet chocolate, shaved

Nutrition Information

  • calories 289
  • fat 6.5 g
  • satfat 3.6 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 3.2 g
  • carbohydrate 47.9 g
  • fiber 0.3 g
  • cholesterol 16 mg
  • iron 0.5 mg
  • sodium 72 mg
  • calcium 112 mg

How to Make It

  1. Place a colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Refrigerate, uncovered, for 1 hour. Spoon drained yogurt into a bowl; discard liquid.

  2. Place whipping cream and sugar in a bowl; beat with a mixer at high speed until stiff peaks form (about 2 minutes). Gently fold whipped cream into yogurt. Refrigerate cream mixture until ready to serve.

  3. Spoon 1/2 cup ice cream into each of 8 glasses; top each serving with 2 tablespoons hot espresso and 1 tablespoon liqueur. Top each serving with 2 tablespoons cream mixture; sprinkle each serving evenly with shaved chocolate. Serve immediately.