Chocolate Berry Freeze Food

CHOCOLATE BERRY FREEZE

Steps:

• Line the bottom and sides of a loaf pan with heavy-duty foil. Combine cookie crumbs and butter : press half of the mixture into prepared pan. Freeze for 15 minutes.
• Pour half of the sweetened condensed milk into a small bowl. Stir in 1/3 cup of the strawberries and strawberry topping. Fold in half of the whipped cream. Spread over crust. Sprinkle with the remaining crust mixture. Freeze for one hour. Remove from freezer and spoon the remaining 1/3 cup of chopped strawberries over top.
• In a bowl combine the remaining milk and chocolate syrup. Fold in remaining whipped cream. Spread over strawberries (pan will be full). Cover and freeze for 10 hours or overnight. May be frozen for up to 2 months.
• When ready to serve, remove from the freezer 10 minutes before serving. Using foil, lift dessert out of pan. Invert onto a serving platter and discard foil. Cut into slices.

LOW FAT CHOCOLATE BERRY SMOOTHIE

Steps:

• Crush ice in a blender.
• Add the rest of the ingredients and blend until smooth; about 30-60 seconds.
• Serve immediately.

FROZEN BERRIES WITH HOT WHITE CHOCOLATE

Steps:

• Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
• About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.
• Yield: 8 to 10 servings
• Note: You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

CHOCOLATE & BERRY MOUSSE POTS

Steps:

• Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
• Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix - loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
• Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.