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EQUIPMENT:
2 pairs disposable plastic gloves

INSTRUCTIONS:
Pull both pairs of gloves onto your hands. This will help eliminate temperature transfer between your hands and the frozen yogurt. Remove Chocolate Frozen “Yogurt” from freezer and allow to rest on countertop to become scoop-able, about 4 to 5 minutes. Scoop into 12 equal-sized balls, about 3 tbsp each, using a small ice-cream scoop. With your hands, pack each ball tightly, place balls back in container and freeze for 15 minutes.
Meanwhile, remove Raspberry Frozen “Yogurt” from freezer and allow to rest on countertop, about 4 to 5 minutes. Scoop into 12 equal-sized balls, about 1/4 cup each, and return each ball to container. Do not pack tightly. Remove chocolate balls from freezer.
Flatten raspberry balls into ½-inch thick circles. Carefully pack 1 raspberry circle around 1 chocolate ball, using your hands, gently forming until chocolate ball is no longer visible. Place ball back in container that held raspberry balls. Repeat with all remaining balls. Place them back into freezer, uncovered, for about 15 minutes to solidify.
Pour almonds into a small (about 6-inch wide) shallow dish. Remove balls from freezer and, one by one, roll in almonds, gently pressing almonds into balls to adhere. Place assembled balls onto a shallow 9 x 9-inch freezer-safe parchment-lined baking pan. Return to freezer for 15 to 30 minutes, uncovered, to reset.
Remove assembled balls from freezer. Serve whole or cut into 2 or 4 wedges, if desired, and garnish with a few fresh raspberries. Best if consumed within 1 to 2 days. Store covered in a sealable freezer-safe container in the freezer.
Nutrients per 1?3-cup serving: Calories: 140, Total Fat: 7 g, Sat. Fat: 0 g, Carbs: 15 g, Fiber: 3 g, Sugars: 10 g, Protein: 5 g, Sodium: 0 mg, Cholesterol: 0 mg

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