Joined: Jun 08
Posted: 04 Dec 2008, 20:26
Chocolate Cookie Crunch Frozen Yogurt Cake
56 ounce container plus 4 additional cups fat free vanilla or chocolate frozen yogurt
14 reduced-fat chocolate sandwich cookies, divided
Fat free frozen whipped topping (aerosol-type), optional
Remove the full container of frozen yogurt from freezer to soften slightly, about 10-20 minutes.
Place 10 of the sandwich cookies in a re-sealable bag. Using a meat mallet, crush the cookies until they are slightly larger than crumbs.
Cut a piece of aluminum foil big enough to cover the bottom of an 8-inch spring form pan and to extend at least one inch up the sides. Wrap the outside of the bottom of the pan with the foil, securing it on the sides.
Using a spoon and or spatula, spoon 3/4 of the container into the pan, creating a smooth layer as you do. When it is completely smooth, return the remaining yogurt to the refrigerator. Sprinkle the crushed cookies evenly over the top. Reserve the bag. Cover the pan with plastic wrap and freeze it for about 30 minutes or until it is solid.
Crush the remaining cookies into fine crumbs. Reserve them. Remove the remaining yogurt from the freezer to soften, about 10-20 minutes. When soft, remove the pan from the freezer. Spoon small amounts of the remaining yogurt over the crumbs until a thin layer if formed, creating a barrier to keep the crumbs in tact. Then add the remaining yogurt to form an even layer with a smooth surface. Return the cake to the freezer for another 30 minutes or until solid.
Remove the cake from the freezer. Run a dishtowel under hot water and ring it out. Then wrap it around the sides of the cake pan to help the pan release. Repeat if necessary, squeezing the pan very gently as you to until you can see the cake pulling away ever so slightly. Then remove the rim. Remove the foil and place the cake on a plate or serving platter large enough to hold the cake, but small enough to fit in the freezer. Freeze the cake for another 15-30 minutes or until the edges are frozen solid again.
Sprinkle the remaining crumbs evenly over the top and sides of the cake to completely cover it. (You'll need to press them into the sides). Freeze it again for at least 30 minutes or until frozen solid. Cut the cake into 12 equal slices and serve immediately or return the leftovers to the freezer.
Makes 12 servings.
Each serving has: 233 calories, 10 g protein, 45 g carbohydrates, 2 g fat, less than 1 g saturated fat, 3 mg cholesterol, trace fiber, 192 mg sodium
This cake is a great alternative to traditional birthday cake—you can decorate it like a traditional cake, while eliminating the need for cake and ice cream.
Be sure to shop around when buying frozen yogurt. Not all brands taste great ... before you plan to make the cake, find one you love.
Christie's hubby used Edys Light French Vanilla Ice Cream, Yum!