Chocolate-raspberry icebox cake towers
Plain fat free Greek yogurt
½ cup(s), divided (12 raspberries)
1 item(s), seeds scraped (or 1 tsp vanilla extract)
Aerosol whipped cream
5 Tbsp, divided
Bittersweet chocolate shavings
2½ tsp, divided
- In a small metal mixing bowl, combine yogurt, 4 raspberries and fresh vanilla seeds (or extract). Using a fork, mash raspberries against side of bowl; stir until mixture is combined. Gently fold in 1/4 c whipped topping; refrigerate 5 minutes to set.
- Line a small rimmed baking sheet (like a toaster oven baking pan) with parchment paper. Arrange 2 wafers on top, at least 1 inch apart. Spoon 1 level Tbsp yogurt mixture in center of each wafer, leaving about 1/4-inch border; sprinkle with a pinch shaved chocolate (you’ll use 1 tsp chocolate per stack). Working gently but quickly, place a second wafer on top of each yogurt layer; very lightly press down to level top wafer and press filling slightly towards edges. Repeat process with remaining yogurt, chocolate shavings and wafers. Chill stacks in refrigerator, uncovered, for at least 1 hour or up to 4 hours. Keep chilled until ready to serve.
- Just before serving, use a metal spatula to transfer stacks to serving plates. Top each with 1/2 Tbsp squirt whipped topping, 1/4 tsp chocolate shavings and 4 raspberries.
- Serving size: 1 stack