I have tried this for the first time today and loved it. It was a little rich for Maggie so you can tone down the cocoa if you want when you make it.
This is easy to make, great for preparing early with finishing touches very quick. I have some spares that I can try again over the next few days.
Because it uses cocoa and maple syrup it has some naughtiness. I did consider using my sugar free maple syrup but I thought the football deserved an in adulterated version.
For SW bods the recipe says 3 syns. I actually made one fewer portions so this one is in fact 4 syns. I made enough mix enough for eight but served out six.
This recipe serves four (for absolute clarity)
- 200ml unsweetened almond milk
- 50g cocoa powder (keep some extra back for dusting if you want)
- 3 1/2 tbsp sweetener granules
- 175g plain quark
- 175g fat free natural Greek yoghurt
- 1 tsp vanilla extract
- 1 Level tbsp maple syrup
- 4 raspberries
- Put the almond milk, cocoa and sweetener in a pan.
- Heat over a medium heat for five minutes, stirring all the time (turn it down to simmer once it is boiling). This should produce a custard like sauce.
- Take the sauce off the heat and let it cool for a few minutes.. Stir occasionally to stop a skin forming.
- Put 2 tbsp of quark and yoghurt into a small bowl and mix together well. Put this to one side for now.
- Put the rest of the quark and yoghurt in a mixing bowl with the vanilla extract and maple syrup. Mix well.
- Add the chocolate mix the the bowl and whisk all the ingredients together until smooth. (The chocolate mix does not need to be completely cooled).
- Spoon into glasses and chill in the fridge.
- To serve spoon on some of the saved yoghurt mix, add a raspberry and dust with cocoa if you want to.