Name Peaches and Ice Cream Bombe


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* 3 (6-ounce) cartons nonfat vanilla yogurt
* 1 (16-ounce) package frozen sliced peaches, partially thawed
* 2 tablespoons honey
* 3 cups frozen fat-free vanilla yogurt
* 2 almond biscotti cookies
* 1/4 cup sliced almonds, toasted
* 1/2 cup fat-free caramel ice cream topping
* Fresh sliced peaches and sliced, toasted almonds, optional, for garnish

1. Combine yogurt, peaches and honey in the work bowl of a food processor. Process until blended and peaches are coarsely chopped. Scrape into a freezer-safe bowl, cover and freeze 3 hours.
2. Set frozen yogurt at room temperature about 15 minutes to soften slightly. Line a 2 1/2-quart bowl or mold with plastic wrap. For ease of molding, find a bowl just slightly smaller than the plastic-lined bowl so it will nest inside the bowl. Spoon frozen yogurt into plastic-lined bowl. Use smaller bowl or back of a spoon to spread frozen yogurt evenly across the bottom of the bowl and about half-way up the sides. Remove the smaller bowl and cover frozen yogurt with plastic wrap and freeze for 1 to 3 hours or until firm.
3. Combine biscotti and almonds in work bowl of food processor. Pulse to chop evenly. Set cookie-nut mixture aside.
4. Return frozen peach mixture to the work bowl of the food processor and process until blended. Measure out and set aside about 1 cup peach mixture. Spoon remaining peach mixture over frozen vanilla yogurt. Spread until even. With the back of a spoon, make a shallow indentation in the center top of the peach yogurt. Fill that indentation with 1/4 cup of cookie-nut mixture. Top mixture with reserved 1 cup of peach mixture, spreading until even and sealing cookie-nut mixture into bombe. Cover with plastic wrap and freeze several hours or until firm.
5. To serve, remove top plastic wrap, then invert bombe onto serving plate. Remove plastic wrap. Sprinkle with remaining cookie-nut mixture, pressing into the top of the bombe.
6. Cut into wedges to serve and drizzle each serving with 2 teaspoons caramel. Garnish each serving, if desired, with sliced peaches and sliced, toasted almonds.

Makes 12 servings.

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