Black Raspberry Island

Joyce's Notes: With Nissley Black Raspberry wine, you can turn ordinary ice cream into a festive dessert. However, during cold-weather months, ice cream is not as appealing. Using a thick yogurt creates the island effect. Smooth chocolate is easier to chop.

Black Raspberry Island 6 Servings
Ingredients
1	oz.	Chocolate Bar, smooth style
24	oz.	Low-fat Yogurt, Greek style
1/2	cup	Honey, room temperature
1	teas.	Vanilla Extract
1/2	cup	Nissley Black Raspberry, sweet fruit wine
Directions
		Set out 6 dessert saucers.
		Chop the chocolate bar. Roughly separate the larger nuggets from the smaller pieces and dust.
		Place a mound of nuggets in the center of each saucer.
		Stir the yogurt, honey and vanilla extract together.
		Using a soup spoon, place heaping spoonfuls of yogurt on top of each chocolate mound, completely hiding the chocolate. Keep the yogurt in a rough shape; do not press it flat.
		Pour wine into the gully along the edge of each saucer (nearly 1 1/2 Tbsp each).
		Drop chocolate pieces and dust over the centers. Avoid dropping chocolate into the wine, because the presentation will be less appealing.