Red Velvet Hot Cocoa with Whipped Cream Cheese Frosting (Reduced Fat)
Serving Size / Yield
- 2 Tbs. heavy cream
- 1 Tbs. sugar
- 1/2-1 Tbs. 1/3 less fat cream cheese
- 1/4 tsp. vanilla extract
- 3/4 C. 2% reduced fat milk
- dash of Water
- 3 Tbs. Ghirardelli semisweet chocolate chips
- 4-5 drops red food coloring
Make the whipped cream cheese frosting first: add 2 tablespoons of heavy cream. Add sugar. Blend with an electric mixer until a little thick. Don't blend all the way. Add cream cheese. Add vanilla extract. Blend until combined and forms stiff peaks. If you blend too long, you will have butter.
Make the hot chocolate: add milk to a pot. Add a dash of water. Add semisweet chocolate chips. Mix until the chips are melted. Add 4 to 5 drops of food coloring. Mix until combined.
Pour in a serving cup. Top with whipped cream cheese frosting. This is really good, but, of course, it comes with some guilt.