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

Recipe by Cooking Light December 2009

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Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

289 calories; fat 6.5g; saturated fat 3.6g; mono fat 2g; poly fat 0.3g; protein 3.2g; carbohydrates 47.9g; fiber 0.3g; cholesterol 16mg; iron 0.5mg; sodium 72mg; calcium 112mg.
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