• 16 low-fat vanilla wafers, finely ground in a food processor
  • 2 tsp. finely grated fresh orange zest
  • 2 tsp. unsalted butter, melted and cooled
  • 1 Tbsp light corn syrup
  • 1 C. orange sorbet, slightly softened
  • 1 c. non-fat vanilla frozen yogurt
  • Line a 3 1/2" x 7 1/2" loaf pan with a double layer of plastic wrap, allowing a few inces of overhang long sides
  • Stir together cookie crumbs, ornage zest, butter and corn syrup in a small bowl and press into prepared pan.
  • Spread sorbet enevly over crumb crust and freeze 30 mintues to harden
  • While sorbet is freezing, slightly soften frozen yogurt.
  • Spread evenly over sorbet.
  • Freeze, covered wtih plastic wrap, until firm, at least 2 hours.
  • Using plastic wrap, lift frozen cake out of pan.
  • Let stand 5 minutes to soften; then cut crosswise into slices.

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