Summer Dessert "Peaches and Ice Cream Bombe"

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bomb_cThe name might just as easily refer to the dessert's ability to sabotage any diet. That's why this peaches and ice cream bombe uses a combination of nonfat vanilla yogurt and fat-free frozen yogurt as a base, then injects pureed frozen peaches into the mix.

 


By Jill Wendholt Silva

Collapse the tiers on itself - and now you've got a "bombe," a bullet-shaped French confection made of layers of ice cream or sherbert.

The curious name refers to the spherical molds that were similar to the "bombs such as assassins would hurl in past times," according to "The Oxford Companion to Food" by Alan Davidson.

Of course, the name might just as easily refer to the dessert's ability to sabotage any diet. That's why this peaches and cream frozen bombe uses a combination of nonfat vanilla yogurt and fat-free frozen yogurt as a base, then injects puréed frozen peaches into the mix.

Cooking tip: To toast almonds, preheat oven to 375 degrees. Spread almonds in a single layer in a pan. Bake 5 to 7 minutes or until toasted.

Per serving (about 1/2 cup frozen dessert and about 2 teaspoons caramel sauce): 220 calories (16 percent from fat), 4 g total fat (1 g saturated), 4 mg cholesterol, 42 g carbohydrates, 5 g protein, 109 mg sodium, 1 g dietary fiber.


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