Frozen Creamsicle Cake
- 48 reduced-fat vanilla wafers, finely crushed (I used a food processor)
- 6 teaspoons finely grated fresh orange zest
- 6 teaspoons unsalted butter, melted and slightly cooled
- 3 tablespoons light corn syrup
- 3 cups orange sorbet, slightly softened
- 3 cups non-fat vanilla frozen yogurt
- finely julienned fresh orange zest
- This seems like a lot of steps, but its not hard: just repetitious!
- Line a 3-1/2 by 7-1/2 inch loaf pan with a layer of plastic wrap.
- Stir together wafer crumbs, zest, butter, and corn syrup in small bowl until combined, then carefully press a shallow layer (about 1/4-inch) into the bottom of pan.
- (If it starts sticking to your hands, wet your hands with cold water and continue.)
- Carefully remove liner and place on a flat surface in the freezer to harden.
- Repeat this process, again placing liner/crumb layer in freezer.
- Double-line the empty loaf pan with plastic wrap, allowing sides to overhang.
- Again, press a shallow crumb layer into bottom of loaf pan.
- Spread softened sorbet evenly over crust, and place in freezer for about 30 minutes, until it begins to harden.
- While sorbet is freezing, allow yogurt to soften.
- When ready, remove pan and additional crust layer: carefully peel crust layer from plastic directly to the top of the sorbet.
- Top crumb layer with softened yogurt, and return to freezer to again harden.
- When ready, remove pan and additional crust layer, and carefully peel crumb layer from plastic directly to the top of the frozen yogurt.
- Carefully top with sorbet and return to freezer for about 2 hours, until very firm.
- Using plastic wrap, lift frozen cake from pan and peel off plastic.
- Allow to soften just slightly, about 5 minutes, then cut into 4- 6 slices (A cheese slicer worked really well for this).
- Garnish with julienned orange zest.
vanilla wafers, orange zest, unsalted butter, light corn syrup, orange sorbet, nonfat, orange zest
Taken from www.food.com/recipe/frozen-creamsicle-cake-29995 (may not work)