For today’s weekly foodspiration I’m sharing a hot chocolate yogurt dip, which I featured on a dessert board along with mini brownie cups with toasted marshmallows, graham crackers, mini marshmallows & strawberries.
HOT CHOCOLATE YOGURT DIP
INGREDIENTS:
1/4 cup nonfat greek yogurt
1/2 teaspoon cocoa powder
1/8 teaspoon vanilla extract
1 tablespoon whipped cream
1.5 tablespoons mini marshmallows
DIRECTIONS:
Add all ingredients to a bowl & mix throughly!
MINI BROWNIE CUPS WITH TOASTED MARSHMALLOWS
INGREDIENTS:
1 box brownie mix + ingredients listed on box
1 tablespoon mini chocolate chips
1 tablespoon mini marshmallows
DIRECTIONS:
- Preheat oven to 350°F
- Make brownie batter according to directions on the box
- Add 1 tablespoon of brownie batter to mini muffin tin crevice, I like to use mini cupcake wrappers to make clean up and getting out of the muffin tin easier
- Bake brownie cups for 12 minutes until mostly cooked through & then add mini chocolate chips & marshmallows to brownie batter & bake for 3 minutes or until brownies are fully cooked through
NOTE: I recommend putting extra brownie batter in a ziplock & freezing for future use.
Looking for more foodspiration? check out some of our previous
weekly foodspiration posts.