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Fruit in a Chocolate Cloud recipe

4 servings

Ingredients:

2 (8 ounce) containers lowfat vanilla yogurt, no gelatin added

1 pint fresh strawberries

1/4 cup white sugar

1/4 cup HERSHEY®'S Cocoa Powder

2 tablespoons hot water

1 teaspoon vanilla extract

1 teaspoon grated orange zest

2 (1.3 ounce) envelopes whipped topping mix

1 cup cold nonfat milk

1 teaspoon vanilla extract

2 large bananas, sliced

Instructions:

YOGURT CHEESE: Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl.

Spoon two 8-oz.

containers vanilla lowfat yogurt, no gelatin added, into prepared colander; cover with plastic wrap.

Refrigerate until liquid no longer drains from yogurt, about 24 hours.

Remove yogurt from cheesecloth and place in separate bowl; discard liquid.

Reserve 3 strawberries for garnish; set aside.

Remove hulls of remaining strawberries; cut strawberries in half vertically; set aside.

Stir together sugar, cocoa and water in small bowl until smooth and well blended.

Stir in 1 teaspoon vanilla.

Gradually stir in Yogurt Cheese and orange peel, if desired; blend thoroughly.

Prepare whipped topping mix in large bowl as directed on package using 1 cup milk and remaining 1 teaspoon vanilla; fold into chocolate mixture.

Carefully spoon one-half of chocolate mixture into 1-1/2-quart glass serving dish; place one-half of strawberry halves, cut sides out, around inside of entire bowl.

Layer banana slices over chocolate mixture.

Cut remaining strawberry halves into smaller pieces; layer over banana slices.

Carefully spread remaining chocolate mixture over fruit.

Cover; refrigerate several hours before serving.

Garnish with reserved strawberries.

Cover; refrigerate leftover dessert.