Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.

Target recipe: melt chocolate, irish cream and espresso over low heat. in separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°f., soft ball stage. (remove from heat at 224°f; mixture will begin to caramelize at 232°f.). whip egg whites until stiff and glossy. add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture. whip heavy cream and sugar until stiff peaks form. mix with chocolate mixture/eggs/sugar syrup mixture. pour mousse into molds or serving dish. allow to set in fridge. garnish with chocolate shavings and fresh seasonal berries.