2 containers (6 oz each) Yoplait® Thick & Creamy French vanilla yogurt
2 tablespoons semisweet chocolate chips
2 teaspoons fat-free half-and-half
Spoon 1 container yogurt into each of two 6-oz brulee dishes or small custard cups.
Place chocolate chips and half-and-half in small microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir until smooth. Spread over top of each dish of yogurt in thin layer.
Refrigerate brulees until chocolate hardens, about 15 minutes. Top with raspberries.
Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-brulees/fee35fa7-d280-44d8-a723-236bc0905593