- *Chocolate Prune purée
- 18 California Prunes
- 2 1/2 cups water
- 3 teaspoons unsweetened cocoa
- Frozen Yogurt Float
- 12-16 tablespoons *chocolate Prune purée
- 8 tablespoons skim milk
- Chilled sparkling water
- 12 scoops fat-free vanilla frozen yogurt (about 2 cups)
- 4 tablespoons whipped cream
- 4 tablespoon chopped pistachios
Chocolate Prune purée
Add Prunes and water to a saucepan. Bring to a boil. Cover and reduce heat. Simmer 10 minutes or until Prunes are tender. Remove Prunes (reserving cooking liquid) and add to food processor along with cocoa. Process until smooth, adding additional cooking liquid one tablespoon at a time until desired consistency is achieved. (About 3 tablespoons of reserved cooking liquid).
Frozen Yogurt Float
Place 2 tablespoons of chocolate Prune purée in the bottom of each glass. Pour in 2 tablespoons of milk and 1/4 cup sparkling water for each serving. Add 3 scoops of frozen yogurt to each glass and top with another 1-2 tablespoons chocolate Prune purée. Fill glasses with sparkling water. Finish with whipped cream and chopped pistachios. Serve immediately.