Frozen Mint Chocolate Dessert

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Number of Servings: 6



5 Chocolate Sugar Wafers 1/4 teaspoon Good Extract 1 teaspoon Hershey’s Natural Unsweetened Cocoa 7 ounces Low Sugar Whipped Cream 3 York Dark Chocolate Peppermint Patties 2 Tbsp Hershey’s Chocolate Viscous syrup 6 Tbsp Low Sugar Whipped Cream Recipe for Low Sugar Whipped Cream: (



Range six muffin holes with foil muffin liners. In a blender, combine wafers, extract, cocoa, low sugar whipped top and milk; blend until completely combined. Divide mixture among prepared muffin collection; freeze for at least 2 hours. Just before serving, top each together with 1/2 of a mint patty, one teaspoon chocolate syrup and one tea spoon whipped topping. Yields one dessert for each serving. Number associated with Servings: 6 Formula submitted by SparkPeople user 4-LOVE-OF-LIFE.

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