Caramel Swirl Ice Box Cake |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 10 |
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Ingredients:
21 ladyfingers, split and divided |
3/4 cup frozen reduced-calorie whipped topping, thawed |
3 1/2 cups vanilla low-fat frozen yogurt, softened |
1/2 cup fat-free caramel syrup, divided |
1 (10-ounce) package frozen raspberries in light syrup, thawed |
Directions:
1. Line an 8 1/2- x 4 1/2- x 3-inch loafpan with plastic wrap, smoothing plastic wrap in corners and on sides of pan. Arrange one-third of ladyfinger halves, cut sides facing in, on bottom and around sides of loafpan; set aside.
2. Fold whipped topping into yogurt. Spoon half of yogurt mixture into prepared loafpan. Spoon 1/4 cup caramel syrup over yogurt mixture. Swirl caramel syrup with a knife to create a marbled effect. Arrange half of remaining ladyfinger halves on top of caramel. Repeat layers with remaining yogurt mixture, remaining 1/4 cup caramel syrup, and remaining ladyfinger halves. Cover and freeze at least 8 hours.
3. To serve, invert dessert onto a serving plate, carefully peeling away plastic wrap. Cut into 10 slices, and top evenly with raspberries.
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