Strawberry-Amaretti Bombe

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.

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 20%
  • Fat: 2.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.1g
  • Carbohydrate: 22.5g
  • Fiber: 1.6g
  • Cholesterol: 6mg
  • Iron: 0.3mg
  • Sodium: 36mg
  • Calcium: 64mg

Ingredients

  • 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

Preparation

  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.
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