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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Perfect summer dessert. Try it with chocolate ice cream instead of vanilla for a flavor twist. Cook time=freezer time. Special equipment: a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan Ingredients:
16 reduced-fat vanilla wafers, finely ground in a food processor |
2 teaspoons finely grated fresh orange zest |
2 teaspoons unsalted butter, melted and cooled |
1 tablespoon light corn syrup |
1 cup orange sorbet, slightly softened |
1 cup non-fat vanilla frozen yogurt (try coffee flavored frozen yogurt for a truly unique twist!) |
finely julienned fresh orange zest, to garnish |
Directions:
1. Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides.
2. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan.
3. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
4. While sorbet is freezing, slightly soften frozen yogurt.
5. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
6. Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic.
7. Let stand 5 minutes to soften, then cut crosswise into 4 slices.
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