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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Cooking Light, JUNE 2000 Ingredients:
2 (1 ounce) hazelnut biscotti (such as la tempesta) or 2 (1 ounce) biscotti |
6 tablespoons fat-free hot fudge (such as hershey's) |
4 cups low-fat coffee ice cream (such as starbuck's latte) |
4 cups thinly sliced ripe bananas (about 4 large) |
1 cup canned refrigerated light whipped cream (such as lucerne or redi-whip) |
Directions:
1. Place the biscotti in a large zip-top plastic bag, coarsely crushing them with a meat mallet or rolling pin to yield 1/2 cup; set aside.
2. Place the fudge sauce in a microwave-safe bowl. Cover and microwave on high 45 seconds or until melted.
3. Spoon 1/4 cup ice cream into each of the 8 parfait glasses. Top the ice cream with 1/4 cup banana and 1 tablespoon whipped cream; repeat the layers, ending with the whipped cream.
4. Sprinkle each parfait with about 1 tablespoon biscotti crumbs, and top with about 1 1/2 teaspoons fudge sauce.
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