Ingredients
- 16 low-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 nonfat vanilla frozen yogurt
- Garnish: finely julienned fresh orange zest
- a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan
Directions
- Line 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. Each serving contains about 197 calories and 3 grams fat.
