Frozen Boston Cream Pie Bars

Treat your family with these frozen Boston cream pie bars that are made using Yoplait® yogurt - a wonderful dessert.

Prep: 15 min | Total: 4 hr 25 min | Yield: 8 servings

Ingredients

• 1 (12 ounce) can evaporated skim milk
• 2 (6 ounce) containers Yoplait® Light Fat Free Boston cream pie yogurt
• 2 (6 ounce) containers Yoplait® Light Fat Free red velvet yogurt
• 1 (0.81 ounce) package thin chocolate crisps, crushed (from 4.86-ounce box)

Instructions

1. Line an 8 x 4 inch loaf pan with plastic wrap, leaving edges hanging over sides of pan.
2. Divide evaporated milk evenly between 2 small bowls.
3. Stir Boston cream pie yogurt into one bowl; stir red velvet yogurt into remaining bowl.
4. Cover and refrigerate red velvet yogurt mixture.
5. Spread Boston cream pie mixture into lined pan.
6. Sprinkle with crushed crisps.
7. Freeze for 2 hours.
8. Spoon and spread red velvet yogurt mixture on top.
9. Freeze for at least 2 hours until firm.
10. 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.
11. Let stand for 5 to 10 minutes to soften slightly.
12. Cut into eight 1 inch thick slices.
13. Serve immediately.

Nutrition

Per serving: Calories 110 (Calories from Fat 15), % Daily Value Total Fat 2g 2% (Saturated Fat 1g, 1% Trans Fat 0g 0% ), Cholesterol 10mg 10%; Sodium 105mg 105%; Total Carbohydrate 17g 17% (Dietary Fiber 0g 0% Sugars 13g 13% ), Protein 6g 6%

% 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens