• 8servings
  • 265minutes
  • 110calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (12 oz) evaporated skim milk

  2. 2 containers (6 oz each) Yoplait® Light Fat Free Boston cream pie yogurt

  3. 2 containers (6 oz each) Yoplait® Light Fat Free red velvet yogurt

  4. 1 package (0.81 oz) thin chocolate crisps, crushed (from 4.86-oz box)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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