Recipe information
Total Time
3 hours
Yield
Makes 4 servings
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
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Preparation
Step 1
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.
Step 2
While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
Step 3
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.