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Tortoni

Categories:
desserts

3/4 cups amaretti cookie crumbs
3/4 cups graham crocker crumbs
1 tablespoon granulated sugar
1/4 cup prune puree
1 quart nonfat vanilla ice cream; slightly softened
--or frozen yogurt
1/2 cup drained maraschino cherries; halved
1/4 cup grgted or coarsely chopped semiswee
-- chocolate

1. Preheat oven to 350F. In bowl, mix amaretti crumbs, graham cracker crumbs and sugar. With pastry blender, cut in prune puree to blend thoroughly Spread in an even layer on baking sheet.

2. Bake in center of oven 10 minutes, stirring once after 5 minutes; cool.

3. Place fluted paper or foil liners in twelve 2 3/4-inch (1/3-cup capacity) muffin tin cups. Spoon 1 tablespoon crumb mixture into each cup.

4. In large bowl, mix cherries and chocolate into softened ice cream; spoon into muffin cups, dividing equally. Top with remaining crumb mixture, dividing equally and patting down lightly.

5. Cover and freeze at least 2 hours. Remove from freezer 5 minutes before serving.

Note: Tortoni can be prepared ahead and stored in freezer up to 2 weeks.

Per serving: About 200 cal, 5 g pro, 38 g car, 4 g fat, 18% cal from fat, 0 mg chol, 140 mg sod, 1 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 12 servings

Preparation Time: 0:00




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