Mocha Affogato with Vanilla Cream

Photo: Randy Mayor; Styling: Jan Gautro

Store-bought ice cream serves as the base for this complex-flavored, creamy treat.

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 6.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.2g
  • Carbohydrate: 47.9g
  • Fiber: 0.3g
  • Cholesterol: 16mg
  • Iron: 0.5mg
  • Sodium: 72mg
  • Calcium: 112mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mocha Affogato with Vanilla Cream Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy