FROZEN RASPBERRIES WITH CHOCOLATE RECIPES

Steps:

• In a large saucepan whisk together almond milk, egg yolks, honey, and cornstarch. Cook and stir over medium heat for 6 to 8 minutes or until custard coats the back of a spoon (do not boil). If necessary, strain through a fine-mesh sieve into a bowl to remove any lumps; stir in almond extract and salt. Cover and chill for 8 to 24 hours.
• Line a 9x5x3-inch loaf pan with plastic wrap. Stir raspberries, chopped chocolate, and almonds into chilled mixture. Pour into prepared loaf pan. Cover and freeze at least 8 hours or until firm.
• Let loaf stand at room temperature about 15 minutes. Invert pan onto a serving plate to remove loaf. Remove plastic wrap. Slice loaf. If desired, serve with chocolate-flavor syrup and additional fresh raspberries.

Steps:

• Line an 8-by-4-inch loaf pan with plastic wrap.
• Mash raspberries in a medium bowl with a fork. Add 2 cups frozen yogurt and stir until combined. Combine the remaining 2 cups frozen yogurt and cocoa in another medium bowl.
• Spread about half the raspberry mixture into the prepared pan. Top with the chocolate mixture, then the rest of the raspberry. Freeze until firm, at least 3 hours.
• To unmold, invert onto a serving plate and remove the plastic wrap. Let stand at room temperature for about 5 minutes before slicing into 8 pieces. Serve garnished with fresh raspberries, if desired.