- 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
- 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
How to Make It
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.
TIME-saverUse the microwave to thaw frozen reduced-calorie whipped topping and raspberries and to soften nonfat or low-fat frozen yogurt in seconds. Follow these times:
-To thaw a 4-ounce container of frozen reduced-calorie whipped topping, microwave it, uncovered, at MEDIUM-LOW (30%) for 1 to 2 minutes or until topping is thawed.
-To thaw frozen berries, place the berries in a medium bowl and microwave them, uncovered, at MEDIUM (50%) for 5 to 6 minutes or until the berries are thawed.
-To soften frozen yogurt, microwave the container of yogurt, uncovered, at MEDIUM-LOW (30%) for 20 seconds at a time until the yogurt is softened.