1 Serving (1 Serving)Calories 110(Calories from Fat 15),Total Fat 2g(Saturated Fat 1g,Trans Fat 0g),Cholesterol 10mg;Sodium 105mg;Total Carbohydrate 17g(Dietary Fiber 0g,Sugars 13g),Protein 6g;Percent Daily Value*:Vitamin A 10 %;Vitamin C 0 %;Calcium 20 %;Iron 0 %;Exchanges:0 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;1 Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.
- 1 can (12 oz) evaporated skim milk
- 2 containers (6 oz each) Yoplait Light Fat Free Boston cream pie yogurt
- 2 containers (6 oz each) Yoplait Light Fat Free red velvet yogurt
- 1 package (0.81 oz) thin chocolate crisps, crushed (from 4.86-oz box)
Line 8x4-inch loaf pan with plastic wrap, leaving edges hanging over sides of pan. Divide evaporated milk evenly between 2 small bowls. Stir Boston cream pie yogurt into one bowl; stir red velvet yogurt into remaining bowl. Cover and refrigerate red velvet yogurt mixture.
Spread Boston cream pie mixture into lined pan. Sprinkle with crushed crisps. Freeze 2 hours. Spoon and spread red velvet yogurt mixture on top. Freeze at least 2 hours until firm.
When ready to serve, dip bottom half of pan into hot water about 1 minute to loosen yogurt mixture. Use plastic wrap to lift frozen yogurt from pan. Pull back wrap and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch-thick slices. Serve immediately.