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Strawberry-Amaretti Bombe

Yield 10 servings (serving size: 1 wedge)
This easy dessert is perfect for making ahead and putting in the freezer. You'll want to have it on hand when an unexpected guest (or craving) shows up.


  • 2 cups strawberry sorbet
  • 3 cups vanilla low-fat ice cream, softened
  • 1/2 cup amaretti cookie crumbs (about 8 cookies) or reduced-fat vanilla wafer crumbs
  • 2 tablespoons amaretto (almond-flavored liqueur)
  • 1/2 (1-ounce) square bittersweet chocolate, coarsely grated
  • 2 cups strawberries

Nutrition Information

  • calories 123
  • caloriesfromfat 20 %
  • fat 2.7 g
  • satfat 1.3 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 2.1 g
  • carbohydrate 22.5 g
  • fiber 1.6 g
  • cholesterol 6 mg
  • iron 0.3 mg
  • sodium 36 mg
  • calcium 64 mg

How to Make It

  1. Press sorbet into bottom and up sides of a chilled 5-cup salad mold or bowl. Freeze 1 hour or until firm.

  2. Place ice cream in a bowl; gently fold in cookie crumbs, amaretto, and grated chocolate. Spoon ice cream mixture into center of sorbet. Cover and freeze until firm.

  3. Dip mold into hot water for a few seconds. Place a plate upside down on top of mold, and invert onto plate. Garnish bombe with strawberries.