CHOCOLATE YOGURT POTS DE CREME WITH CANDIED ORANGE PEEL

Chocolate Yogurt Pots de Creme with Candied Orange Peel image

Try this special occasion dessert - only 4 ingredients are required for an incredibly decadent treat made lighter with Yoplait® yogurt.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 10

Number Of Ingredients 6

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Ingredients

1 cup semisweet chocolate chips (6 oz)
3/4 cup canned fat-free sweetened condensed milk (not evaporated)
1 container (6 oz) Yoplait® Light Boston cream pie yogurt
2 eggs
Peel of 1 orange, cut into thin strips
1/2 cup plus 1 tablespoon sugar

Steps:

Heat oven to 325°F.
In 2-quart saucepan, heat chocolate chips and condensed milk over medium heat about 5 minutes or until chocolate chips are melted, stirring occasionally. Remove from heat. Using whisk, beat in yogurt and eggs until smooth.
Divide mixture among 10 custard cups. Place cups in large ovenproof pan; carefully pour in warm water, until water level comes halfway up sides of cups. Bake about 30 minutes or just until beginning to set. Remove from oven and water bath. Cool 30 minutes.
Meanwhile, fill 2-quart saucepan with 2 inches water; heat to boiling. Place orange peel strips in boiling water 1 minute; immediately remove and place in bowl filled with ice water. Let stand 1 minute; drain.
In 8-inch skillet, heat 1 cup water and 1/2 cup of the sugar to simmering over medium heat. Add orange peel strips, and simmer (do not boil) until white part of peel is translucent, about 20 minutes. Drain; place on cooking parchment paper-lined cookie sheet until dry, about 1 hour. Roll strips in 1 tablespoon sugar and immediately roll into tight curls. Serve with pots de creme.
Cover and refrigerate any remaining pots de creme.

Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 35 g, TransFat 0 g