Frozen Dreamsicle Cake
This reminds me of my favorite childhood ice cream snack from Blue Bell.

Servings: 4

• 16 reduced-fat vanilla wafers, finely ground in a food processor
• 2 teaspoons finely grated fresh orange zest
• 2 teaspoons light margarine, melted and cooled
• 1 tablespoon light corn syrup
• 1 cup orange sherbet, slightly softened
• 1 cup nonfat vanilla frozen yogurt

Garnish: finely julienned fresh orange zest

Line 3 1/2 x 7 1/2-inch (3 1/2-cup) loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.

While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.

Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices

Per Serving: 195 Calories; 3g Fat (12.8% calories from fat); 1g Saturated Fat; 3g Protein; 40g Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 136mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Fat; 2 Other Carbohydrates.

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