Frozen Yoghurt Cake

Ingredients

16 vanilla wafers, finely ground in a food processor

2 teaspoons finely grated fresh orange zest

2 teaspoons unsalted butter, melted and cooled

1 tablespoon light corn syrup

1 cup orange sorbet, slightly softened

1 cup nonfat vanilla frozen yoghurt

Garnish: finely julienned fresh orange zest

 

Recipe

• Line a 7 1/2 x 3 1/2-inch loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides.
• Stir together cookie crumbs, orange zest, butter and corn syrup in a small bowl, then press into bottom of loaf pan.
• Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
• While sorbet is freezing, slightly soften frozen yoghurt.
• Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
• Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic.
• Let stand 5 minutes to soften, then cut crosswise into 4 slices.

 

 

 

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