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Photo: Randy Mayor; Styling: Jan Gautro Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Mocha Affogato with Vanilla Cream

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

Cooking Light DECEMBER 2009

  • Yield: 8 servings


  • 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


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.

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

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Mocha Affogato with Vanilla Cream Recipe