Recipe by Cooking Light July 1997

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Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 1 1/2-quart bowl with plastic wrap, allowing plastic wrap to extend over edge of bowl. Place bowl in freezer 10 minutes. Press cherry-vanilla yogurt into bottom and up sides of bowl; place in freezer 30 minutes or until firm. Spoon chocolate yogurt into center of bowl, pressing firmly. Cover with plastic wrap; freeze at least 4 hours.

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  • Combine sugar and cornstarch in a small saucepan; stir in juice. Bring to a boil; cook 2 minutes or until sauce is thick and bubbly, stirring with a whisk. Stir in cherries.

  • Uncover and invert bombe onto a platter, and remove plastic wrap. Add kirsch to cherry mixture (do not stir), and cook over low heat until warm. Ignite with a long match. Carefully pour over bombe; allow flames to die down. Serve immediately.

Nutrition Facts

192 calories; calories from fat 1%; fat 0.2g; mono fat 0.1g; poly fat 0.1g; protein 3.8g; carbohydrates 42.6g; fiber 0.4g; iron 0.1mg; sodium 59mg; calcium 111mg.
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