Black Forest Frozen Dessert Recipe

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Black Forest Frozen Dessert Recipe

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5 1 1
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 sauce. Garnish with whipped topping and mint. Yield: 12 servings.
Originally published as Black Forest Frozen Dessert in Light & Tasty June/July 2007, p33

Nutritional Facts

1 slice: 193 calories, 7g fat (4g saturated fat), 23mg cholesterol, 112mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 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
  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.
Originally published as Black Forest Frozen Dessert in Light & Tasty June/July 2007, p33

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fastquilter56 User ID: 3905679 63925
Reviewed Jul. 23, 2009

"I made this as a fund raiser for our church and it was well recieved. I had a little left over when I made a double recipe and froze it for our recent road trip in the motor home and wow was it great!! (Leftovers were put into a loafe pan, and it made 4 servings). I'll make this again and again, and make sure I have one in the freezer at all times. Probably would last a month or so in the freezer if wrapped tight."

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