Sinfully healthy dark chocolate yogurt
Yogurt is most often marketed as a delicious food that promotes health and while it can be a nutritious and tasty snack, not every yogurt is a healthy choice.
I try to eat, as well as feed my family, as little processed food as possible and it was particularly galling to have to pick up many yogurts in the supermarket with as much fat and sugar as desserts, so I looked for an alternative…
Yes, this is a recipe for Chocolate Yogurt, although I almost hesitate to call it a recipe as it’s so simple!
Now, firstly the ingredients…
There are only three to four, depending on whether you want to add a sweetener.
And as we all love superfoods (the dark chocolate), you just can’t go wrong with this.
So let’s start with the yogurt. If you’re OK with lactose in your diet, then yogurt is a wise snack choice – and for good reason. Just one cup of yogurt contains about 45% of your daily calcium needs, plus other key nutrients like protein, potassium, iodine and B vitamins.
Any yogurt will do…
Now, I call this recipe healthy because I use dark chocolate. Anything over 70% cocoa solids is best. Dark chocolate gets all the good publicity because it has relatively lower added sugar and fats than milk chocolate.
Cocoa has been found to have nearly twice the antioxidants of red wine and up to three times those found in green tea, so that should assuage any guilt you have!
This is so delicious and tastes very sinful, I’ve even served it at dinner parties topped with berries for a truly healthy dessert.
100g bar of dark chocolate, must be over 70% cocoa solids
500g tub of greek, low-fat or bio plain yogurt.
Honey to taste, if you feel you need it
Break chocolate into small pieces and melt over a pan of simmering water.
Heat milk over a medium heat, whisking frequently until hot but not boiling.
Add the melted chocolate to the milk and let it sit for one minute. Then mix together.
Pour the plain yogurt into a bowl and whisk until fluffy.
Stir the chocolate mixture into the yogurt and mix together until blended. If you think you need it, you can add a tablespoon of honey to sweeten. I don’t bother…
It will appear watery but will thicken overnight. Pour into containers and refrigerate.
Now for storage…
I make this a couple of times a week and had been keeping it in a large jug until I discovered Babypotz, run by Siobhan Berry.
Dinky storage jars which can be used for baby food, these little BPA-free pots come in several different sizes and are fantastic for all sorts of food storage, from salad dressings to leftovers so well worth the investment. I’ve used the 120ml and 150ml sizes for yogurt storage, and they are perfect for lunchboxes too.
Have a try and let us know how you get on…