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Black Forest Frozen Dessert

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.

12 ServingsPrep: 40 min. + freezing

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

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.
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.
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.
Remove sides of springform pan; cut dessert into slices. Serve with

2 of 2

Black Forest Frozen Dessert (continued)

Directions (continued)

sauce. Garnish with whipped topping and mint. Yield: 12 servings.

Nutrition Facts: 1 slice with 1 tablespoon sauce and 1 tablespoon whipped topping equals 193 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 112 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.