12 ounces soft silken tofu, drained2 tsp vanilla extract⅛ tsp almond extract1 c semisweet chocolate chips, melted½ c fat-free Greek-style yogurt

  1. PLACE the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.2. FOLD in the yogurt just until blended. Refrigerate until ready to serve.3. TURN this humble dessert into a restaurant-worthy confection with a garnish of pretty chocolate curls. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings. Note: For chocolate semifreddo, place the mixture in a 9" loaf pan lined with foil. Cover and freeze for 3 to 4 hours or until just set. Serve immediately. NUTRITION (per serving) 271 cal, 11 g pro, 40 g carbs, 18 g fat, 10 g sat fat, 0 mg chol, 19 mg sodium, 4 g fiber