| 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 |
tb |
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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