Cran-Orange Ice Cream Cake From Light & Tasty October/November 2007 issue Page: 30

Give this festive ice cream cake from our Test Kitchen a try. Layers of lovely ice cream and cranberries will delight your guests, and they won't believe that the melt-in-your-mouth crust is light, but it is! INGREDIENTS 3/4 c crushed gingersnap cookies (about 30 cookies)

1/4 c sugar

1/4 c reduced-fat butter, melted

1-1/2 c fresh or frozen cranberries

1/3 c packed brown sugar

1/4 c orange juice

1/8 tsp ground cloves

6 c reduced-fat vanilla ice cream, softened

1 tbsp grated orange peel

SERVINGS 12 CATEGORY Lower Fat METHOD Freezer PREP 30 min. COOK 15 min. TOTAL 45 min. DIRECTIONS In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a 9-in. springform pan coated with nonstick cooking spray. Freeze for 1 hr or until firm. In a small saucepan, combine the cranberries, brown sugar, orange juice and cloves. Cook over medium heat for 10-15 min or until berries pop, stirring occasionally. Cool slightly. Transfer to a food processor; cover and process until blended. Refrigerate for 30 minutes or until chilled, stirring occasionally. In a large bowl, combine ice cream and orange peel. Spread half over the crust; gently spread cranberry mixture over ice cream. Freeze for 30 min or until firm; freeze remaining ice cream mixture. Soften remaining ice cream mixture; spread over cranberry layer. Cover and freeze for 6 hours or until firm. Remove from the freezer 15 min before serving. Yield: 12 servings.

NUTRITIONAL INFO Nutrition Facts: 1 slice equals 234 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 204 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

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