Black Forest Frozen Dessert |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Chocolate and cherries make up the sweet taste combo in this layered icebox dessert! The decadent, scrumptious recipe comes from Ruth Lee of Troy, Ontario. Ingredients:
1 cup crushed reduced-fat oreo cookies (about 10 cookies) |
2 tablespoons butter, melted |
1 can (15 ounces) pitted dark sweet cherries |
2 cups black cherry-vanilla swirl frozen yogurt blend |
3 cups reduced-fat chocolate ice cream, softened |
1 tablespoon cornstarch |
2 tablespoons lemon juice |
3/4 cup reduced-fat whipped topping |
12 mint sprigs |
Directions:
1. In a small bowl, combine cookies and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
2. Drain cherries, reserving syrup. Cover and refrigerate syrup. Chop half of the cherries; refrigerate whole cherries. Spread frozen yogurt evenly over crust; sprinkle with chopped cherries. Cover and freeze for 30 minutes. Spread ice cream over cherries; cover and freeze for 2 hours or until firm.
3. For sauce, in a small saucepan, combine cornstarch and reserved cherry syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and whole cherries.
4. Remove sides of springform pan; cut dessert into slices. Serve with sauce. Garnish with whipped topping and mint. Yield: 12 servings.
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