Fruit in a Chocolate Cloud Recipe

Ingredients
<br>- 2 (8 ounce) containers lowfat vanilla yogurt, no gelatin added
<br>- 1 pint fresh strawberries
<br>- 1/4 cup white sugar
<br>- 1/4 cup HERSHEY®'S Cocoa Powder
<br>- 2 tablespoons hot water
<br>- 1 teaspoon vanilla extract
<br>- 1 teaspoon grated orange zest
<br>- 2 (1.3 ounce) envelopes whipped topping mix
<br>- 1 cup cold nonfat milk
<br>- 1 teaspoon vanilla extract
<br>- 2 large bananas, sliced
<br><p></p>Directions
<br>step 1: YOGURT CHEESE:  Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl.  Spoon two 8-oz. containers vanilla lowfat yogurt, no gelatin added, into prepared colander; cover with plastic wrap.  Refrigerate until liquid no longer drains from yogurt, about 24 hours.  Remove yogurt from cheesecloth and place in separate bowl; discard liquid.
<br>step 2: Reserve 3 strawberries for garnish; set aside.  Remove hulls of remaining strawberries; cut strawberries in half vertically; set aside.
<br>step 3: Stir together sugar, cocoa and water in small bowl until smooth and well blended.  Stir in 1 teaspoon vanilla.  Gradually stir in Yogurt Cheese and orange peel, if desired; blend thoroughly.
<br>step 4: Prepare whipped topping mix in large bowl as directed on package using 1 cup milk and remaining 1 teaspoon vanilla; fold into chocolate mixture.
<br>step 5: Carefully spoon one-half of chocolate mixture into 1-1/2-quart glass serving dish; place one-half of strawberry halves, cut sides out, around inside of entire bowl.  Layer banana slices over chocolate mixture.  Cut remaining strawberry halves into smaller pieces; layer over banana slices.  Carefully spread remaining chocolate mixture over fruit.  Cover; refrigerate several hours before serving.  Garnish with reserved strawberries.  Cover; refrigerate leftover dessert.
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Ingredients
- 2 (8 ounce) containers lowfat vanilla yogurt, no gelatin added
- 1 pint fresh strawberries
- 1/4 cup white sugar
- 1/4 cup HERSHEY®'S Cocoa Powder
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 2 (1.3 ounce) envelopes whipped topping mix
- 1 cup cold nonfat milk
- 1 teaspoon vanilla extract
- 2 large bananas, sliced

Directions
step 1: YOGURT CHEESE: Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl. Spoon two 8-oz. containers vanilla lowfat yogurt, no gelatin added, into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.
step 2: Reserve 3 strawberries for garnish; set aside. Remove hulls of remaining strawberries; cut strawberries in half vertically; set aside.
step 3: Stir together sugar, cocoa and water in small bowl until smooth and well blended. Stir in 1 teaspoon vanilla. Gradually stir in Yogurt Cheese and orange peel, if desired; blend thoroughly.
step 4: Prepare whipped topping mix in large bowl as directed on package using 1 cup milk and remaining 1 teaspoon vanilla; fold into chocolate mixture.
step 5: Carefully spoon one-half of chocolate mixture into 1-1/2-quart glass serving dish; place one-half of strawberry halves, cut sides out, around inside of entire bowl. Layer banana slices over chocolate mixture. Cut remaining strawberry halves into smaller pieces; layer over banana slices. Carefully spread remaining chocolate mixture over fruit. Cover; refrigerate several hours before serving. Garnish with reserved strawberries. Cover; refrigerate leftover dessert.

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