Gingerbread Yogurt Mousse

I'm finding that DaVinci sugar free syrups are a great way to flavor Greek Yogurt. This is currently my favorite method of doctoring it up.

Ingredients:
1 6 oz container Chobani (or other) plain Greek Yogurt
2 tbsp DaVinci SF Gingerbread Syrup
6 tbsp Reddi Whip Extra Creamy (or homemade whipped cream)

Directions:
In a small bowl, mix together yogurt, syrup and Splenda until well blended. Add 6 tbsp Reddi Whip, and fold in gently. Transfer to dessert bowl and chill in freezer for 10 minutes to firm.

Makes 1 serving, containing: 9.5 g fat, 8 g carbs, 17 g protein.

Suggestions:

• Can make this with any flavor syrup: pumpkin spice, lemon and caramel are favorites.
• Reddi Whip Extra Creamy does contain some sugar, but it is minimal in this quantity. If concerned, you can substitute SF or home made whipped cream. 
• Even yummier with a few fresh blackberries on top