Layered chocolate and raspberry pot
6
Points®
Total time: 1 hr • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Skim milk
400 ml
Cocoa powder
1 tbs
White sugar
2 tbs, buy vanilla variety
Semolina
50 g
Milk chocolate block
1 tbs, grated, grated
Frozen raspberries
300 g, thawed, drained
Instructions
1
Combine milk, cocoa powder and vanilla sugar in a medium saucepan over medium-high heat and bring to a simmer. Reduce heat to low. While stirring constantly with a wooden spoon, gradually pour in semolina in a thin, steady stream. Cook, stirring, for 5 minutes or until thickened. Set aside to cool for 10 minutes.
2
Stir in chocolate until smooth. Layer semolina and raspberries, alternately, in four 150ml-capacity glasses. Place in fridge for 30 minutes to chill. Serve.
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