Side Pannel
Frozen Yogurt-Chocolate Bombe
Frozen Yogurt-Chocolate Bombe
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 20 1/2 oz Low-fat fudge brownie mix,
- -(1 package)
- 2/3 c Water
- 1 tb Instant espresso or
- 2 tb Coffee granules
- Vegetable cooking spray
- 3 c Coffee low-fat frozen
- -yogurt, softened and
- -divided
- 2 tb Fat-free caramel-flavored
- -sundae syrup
- 2 c Vanilla low-fat frozen
- -yogurt, softened
- 2 ts Unsweetened cocoa
- 1/4 ts Ground cinnamon
Directions
Combine first 3 ingredients in a large bowl; stir well.
Spread batter into a 15 x 10-inch jelly-roll pan coated with cooking spray.
Bake at 350 degrees for 20 minutes; let cool completely in pan on a wire
rack. Cut brownie into 7 (10 x 2-inch) strips; trim dry edges, if needed.
Coat a deep, round bottom 2-1/2-quart bowl with cooking spray; line with
heavy-duty plastic wrap, allowing wrap to extend over edge of bowl. Arrange
brownie strips in bottom and up sides of bowl, trimming strips as needed
and pressing edges of strips together (inside surface of bowl should be
completely covered). Reserve remaining brownie strips.
Spoon 1 cup coffee yogurt into the bottom of brownie-lined bowl. Fold
caramel syrup into vanilla yogurt, and spoon over coffee yogurt layer,
spreading evenly. Top with remaining coffee yogurt, spreading evenly. Cover
top layer completely with the reserved brownie strips. Cover the surface
with plastic wrap, and freeze for at least 6 hours. Uncover and invert bowl
onto a serving platter; remove plastic wrap.
Combine cocoa and cinnamon, and sift over bombe. Let stand at room
temperature 15 minutes before serving. Yield: 12 servings (serving size: 1
wedge).
Per serving: 300 Calories; 8g Fat (24% calories from fat); 7g Protein; 53g
Carbohydrate; 5mg Cholesterol; 221mg Sodium
Serving Ideas : Cut into wedges, using a sharp knife dipped in hot water.
NOTES : Even though the weights may vary slightly among low-fat brownie
mixes, any one of them will work in this recipe.
Spread batter into a 15 x 10-inch jelly-roll pan coated with cooking spray.
Bake at 350 degrees for 20 minutes; let cool completely in pan on a wire
rack. Cut brownie into 7 (10 x 2-inch) strips; trim dry edges, if needed.
Coat a deep, round bottom 2-1/2-quart bowl with cooking spray; line with
heavy-duty plastic wrap, allowing wrap to extend over edge of bowl. Arrange
brownie strips in bottom and up sides of bowl, trimming strips as needed
and pressing edges of strips together (inside surface of bowl should be
completely covered). Reserve remaining brownie strips.
Spoon 1 cup coffee yogurt into the bottom of brownie-lined bowl. Fold
caramel syrup into vanilla yogurt, and spoon over coffee yogurt layer,
spreading evenly. Top with remaining coffee yogurt, spreading evenly. Cover
top layer completely with the reserved brownie strips. Cover the surface
with plastic wrap, and freeze for at least 6 hours. Uncover and invert bowl
onto a serving platter; remove plastic wrap.
Combine cocoa and cinnamon, and sift over bombe. Let stand at room
temperature 15 minutes before serving. Yield: 12 servings (serving size: 1
wedge).
Per serving: 300 Calories; 8g Fat (24% calories from fat); 7g Protein; 53g
Carbohydrate; 5mg Cholesterol; 221mg Sodium
Serving Ideas : Cut into wedges, using a sharp knife dipped in hot water.
NOTES : Even though the weights may vary slightly among low-fat brownie
mixes, any one of them will work in this recipe.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
