16 low fat vanilla wafers or gingersnaps, finely ground in the food processor
2 tsp. finely grated fresh orange zest
2 tsp. unsalted butter or margarine, melted and cooled
1 tbsp. light corn syrup
1 cup orange sorbet, slightly softened
1 cup nonfat frozen vanilla yogurt (or vanilla ice cream)
Line 3-1/2 inch x 7-1/2 inch loaf pan with double layer of plastic wrap, allowing a few inches to hang over the sides.
Stir together cookie crumbs, zest, margarine and corn syrup in a small bowl, then press into the bottom of the loaf pan.
Spread sorbet evenly over crumb crust and freeze 30 minutes to harden. While sorbet is freezing, slightly soften frozen yogurt. Remove sorbet and spread yogurt evenly over sorbet, cover with plastic wrap and freeze at least 2 hours, until firm.
For serving - using plastic wrap as an aid, lift frozen cake out of pan, then peel off the plastic wrap. Let stand 5 minutes to soften, then cut into slices. Back to Recipes