CAKES

FROZEN CREAMSICLE CAKE

• 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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