Gallery

Recipe Summary

prep:
12 mins
freeze:
8 hrs
total:
8 hrs 12 mins
Yield:
10 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes

TIME-saver

Use 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.

Source

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

Nutrition Facts

193 calories; calories from fat 12%; fat 2.6g; saturated fat 1.5g; mono fat 0g; poly fat 0g; protein 3.8g; carbohydrates 39g; fiber 2.2g; cholesterol 32mg; iron 0mg; sodium 176mg; calcium 0mg.
Advertisement
Advertisement