| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 10 | Servings | |
INGREDIENTS
| 2 | c | Strawberry sorbet |
| 3 | c | Vanilla low fat ice cream |
| softened | ||
| 1/2 | c | Amaretti cookie or vanilla |
| wafer crumbs | ||
| 2 | T | Amaretto |
| 1/2 | Square bittersweet | |
| chocolate coarsely | ||
| grated | ||
| 2 | c | Strawberries |
INSTRUCTIONS
Press sorbet into bottom and up sides of a chilled 5-cup salad mold or bowl. Freeze 1 hour or until firm. Place ice cream in a bowl; gently fold in cookie crumbs, amaretto and grated chocolate. Spoon ice cream mixture into center of sorbet. Cover and freeze until firm. Dip mold into hot water for a few seconds. Place a plate upside down on top of mold, and invert onto plate. Garnish bombe with strawberries. NOTES : Per serving: cals - 123 - 20%ff fat - 2.7g * Exported from MasterCook * Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Jul 6, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 71
Total Fat: 8.4g
Cholesterol: 15mg
Sodium: 261.6mg
Potassium: 67.8mg
Carbohydrates: 10.2g
Fiber: 1.3g
Sugar: 1.6g
Protein: 7.2g