Dig into layers of graham crumbs, rich chocolate pudding and light, tangy yogurt cream—plus, of course, marshmallows!

  • Prep time 30 minutes
  • Total time 2 hours & 30 minutes
  • Portion size 6 servings

Ingredients

Method

In heavy-bottomed saucepan, whisk together milk, cornstarch, sugar, cocoa powder and salt; cook, stirring, over medium heat just until steaming.

In heatproof bowl, whisk egg yolks; gradually whisk in half of the hot milk mixture in slow steady stream. Return to pan. Whisk in chocolate; cook over medium heat, whisking constantly, until thick enough to mound on spoon, 4 to 6 minutes.

Strain through fine-mesh sieve into clean bowl. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours.

In separate bowl, beat cream until stiff peaks form. Gently fold in yogurt and vanilla.

Evenly distribute graham crumbs among six 1-cup canning jars, ramekins or small heatproof bowls. Scrape some of the chocolate mixture into each jar; spoon whipped cream mixture over top. Mound marshmallows on top. Broil until golden, 1 to 2 minutes.


 

 

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 333 mg
  • Sugars 36 g
  • Protein 11 g
  • Calories 495
  • Total fat 23 g
  • Potassium 353 mg
  • Cholesterol 102 mg
  • Saturated fat 12 g
  • Total carbohydrate 63 g

%RDI

  • Iron 27
  • Folate 12
  • Calcium 16
  • Vitamin A 13
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