Don’t worry about sharing with this s’mores dessert lasagna for one. Made with layers of graham cracker, chocolate sweetened Greek yogurt, and graham crackers.
Happy National S’mores Day! Today is yet another fun food holiday that landed on a Sunday which means this dangerous little guy comes to you in single serving size.
The idea for this came from my chocolate peanut butter cup lasagna which was a huge hit. This s’mores version is a tiny bit healthier being made with Greek yogurt that has been sweetened slightly with cocoa powder and powdered sugar. The rest isn’t quite as healthy with marshmallow creme, graham crackers, mini marshmallows and a chocolate drizzle.
If made for a crowd this would great presented in a tall clear glass, better defining the layers. But since I know you’re just going to eat this while standing over the kitchen counter there’s no need to get all fancy.
But if you want to serve a crowd, here’s a larger version made in one baking pan.
Three years ago: Slow Cooker French Dip Sandwich with Au Jus
S’MORES LASAGNA FOR ONE
6 oz. container vanilla Greek yogurt (I used Chobani)
1 Tbsp cocoa powder
1-2 Tbsp powdered sugar
1/2 cup marshmallow creme
4 graham cracker sheets, split in half, plus more for garnish
1/4 cup mini marshmallows
2 Tbsp semisweet chocolate chips
1/2 Tbsp heavy cream
- In a small bowl blend together the Greek yogurt, cocoa powder and powdered sugar. Taste and add more sugar if desired.
- Line a small square container (preferably the size of the graham cracker squares) with plastic wrap, allowing overhang. Place 1 square of graham cracker in the bottom of the prepared container and top with half of the yogurt mixture, spreading evenly. Top with another graham square and half of the marshmallow creme. Repeat both layers ending with the marshmallow creme and sprinkle marshmallows over the top. Refrigerate for at least 1 hour or until ready to serve.
- Before serving, prepare the chocolate drizzle: melt the chocolate chips and heavy cream together in the microwave in 10 second increments, stirring until smooth. Set aside to cool.
- Meanwhile, remove the “lasagna” using the overhanging plastic wrap. Place on a heat-resistant place and toast the tops of the marshmallows with a kitchen torch. Drizzle with chocolate syrup and crushed graham crackers. Dig in!
Source: Adapted from my Chocolate Peanut Butter Cup Lasagna.