Caramel Swirl Ice Box Cake

Oxmoor House
10 servings.


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21 ladyfingers, split and divided
3/4 cup frozen reduced-calorie whipped topping, thawed
3 1/2 cups vanilla low-fat frozen yogurt, softened
1/2 cup fat-free caramel syrup, divided
1 (10-ounce) package frozen raspberries in light syrup, thawed


Prep: 12 Minutes
Freeze: 8 Hours

Line an 8 1/2- x 4 1/2- x 3-inch loafpan with plastic wrap, smoothing plastic wrap in corners and on sides of pan. Arrange one-third of ladyfinger halves, cut sides facing in, on bottom and around sides of loafpan; set aside.

Fold whipped topping into yogurt. Spoon half of yogurt mixture into prepared loafpan. Spoon 1/4 cup caramel syrup over yogurt mixture. Swirl caramel syrup with a knife to create a marbled effect. Arrange half of remaining ladyfinger halves on top of caramel. Repeat layers with remaining yogurt mixture, remaining 1/4 cup caramel syrup, and remaining ladyfinger halves. Cover and freeze at least 8 hours.

To serve, invert dessert onto a serving plate, carefully peeling away plastic wrap. Cut into 10 slices, and top evenly with raspberries.

Created date

August 2009

Nutritional Information

Calories 193
Caloriesfromfat 12 %
Fat 2.6 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 39 g
Fiber 2.2 g
Cholesterol 32 mg
Iron 0.0 mg
Sodium 176 mg
Calcium 0.0 mg