Fruit in a Chocolate Cloud

Ingredients

• 2 containers (8 ounces each) lowfat vanilla yogurt, no gelatin added
• 2 cups (1 pint) fresh strawberries, rinsed and drained
• 1/4 cup sugar
• 1/4 cup HERSHEY’S Cocoa or HERSHEY’S Dutch-Processed Cocoa
• 2 tablespoons hot water
• 2 teaspoons vanilla extract, divided
• 1/2 to 1 teaspoon freshly grated orange peel, optional
• 2 envelopes (1.3 ounces each) dry whipped topping mix
• 1 cup cold nonfat milk
• 2 large bananas, sliced

Instructions

1. Prepare yogurt cheese about 24 hours before needed. Line a non-rusting colander or sieve with a large piece of double-thickness cheesecloth or a large coffee filter; place over a deep bowl. Spoon yogurt into the lined colander, cover with plastic wrap, and refrigerate until liquid no longer drains from the yogurt, about 24 hours. Remove yogurt cheese from cheesecloth; discard liquid.
2. Reserve 3 strawberries for garnish. Remove hulls from the remaining strawberries, cut them in half vertically, and set aside.
3. Stir together sugar, cocoa, and water in a small bowl until smooth and well blended. Stir in 1 teaspoon vanilla. Gradually stir in yogurt cheese and orange peel, if desired; blend thoroughly.
4. Prepare whipped topping mix in a large bowl as directed on the package, using 1 cup milk and the remaining 1 teaspoon vanilla. Fold into the chocolate mixture.
5. Carefully spoon half of the chocolate mixture into a 1 1/2-quart glass serving dish. Place half of the strawberry halves, cut sides out, around the inside edge of the bowl. Layer banana slices over the chocolate mixture. Cut the remaining strawberry halves into smaller pieces and layer over the banana. Carefully spread the remaining chocolate mixture over the fruit. Cover and refrigerate several hours before serving. Garnish with reserved strawberries. Refrigerate leftovers.