Greek Yogurt Chocolate Mousse


6 Mini Hershey’s Sugar-Free Special Dark Chocolate bars (chopped)
2 Tbsp Honey or 4 packets artificial sweetener
1/4 cup Skim milk
2 cups Fresh raspberries
2 cups Plain nonfat Greek yogurt
1 tsp Vanilla extract
6 Tbsp Whipped topping (non-fat)


  1. Place the chopped chocolate in a microwave-safe bowl. Microwave the chocolate on high for 1 minute, then stir. If not completely melted, microwave for an additional 25-30 seconds until all chunks have melted.
  2. In a medium mixing bowl, whip the yogurt with an electric mixer until fluffy. Add the honey, vanilla and milk and keep whipping/mixing this mixture. Keep adding the chocolate (a small amount at a time) and keep mixing between each addition of chocolate.
  3. Once all of the chocolate is mixed into the yogurt, divide the mousse into 6 portions and top each portion with 1/3 cup raspberries and 1 Tbsp of whipped topping.

The recipe makes 6 servings that are 1/3 cup each.
Calories: 130
Fat: 4 grams
Protein:  9 grams
Carbs: 17 grams
Fiber: 3 grams
Sodium: 35 mg