Recipe - Frozen Yogurt-Chocolate Bombe

20 One half ounce Lowfat fudge brownie mix,
(1 package)
2/3 cup Water
1 tablespoon Instant espresso or
2 tablespoon Coffee granules
Vegetable cooking spray
3 cup Coffee lowfat frozen
yogurt, softened and
divided
2 tablespoon Fatfree caramelflavored
sundae syrup
2 cup Vanilla lowfat frozen
yogurt, softened
2 teaspoon Unsweetened cocoa
One fourth teaspoon Ground cinnamon

Combine first 3 ingredients in a large bowl; stir well.

Spread batter into a 15 x 10inch jellyroll pan coated with cooking spray.

Bake at 350 degrees for 20 minutes; let cool completely in pan on a wire
rack. Cut brownie into 7 (10 x 2inch) strips; trim dry edges, if needed.

Coat a deep, round bottom 21/2quart bowl with cooking spray; line with
heavyduty plastic wrap, allowing wrap to extend over edge of bowl. Arrange
brownie strips in bottom and up sides of bowl, trimming strips as needed
and pressing edges of strips together (inside surface of bowl should be
completely covered). Reserve remaining brownie strips.

Spoon 1 cup coffee yogurt into the bottom of brownielined bowl. Fold
caramel syrup into vanilla yogurt, and spoon over coffee yogurt layer,
spreading evenly. Top with remaining coffee yogurt, spreading evenly. Cover
top layer completely with the reserved brownie strips. Cover the surface
with plastic wrap, and freeze for at least 6 hours. Uncover and invert bowl
onto a serving platter; remove plastic wrap.

Combine cocoa and cinnamon, and sift over bombe. Let stand at room
temperature 15 minutes before serving. Yield: 12 servings (serving size: 1
wedge).

Per serving: 300 Calories; 8g Fat (24% calories from fat); 7g Protein; 53g
Carbohydrate; 5mg Cholesterol; 221mg Sodium

Serving Ideas : Cut into wedges, using a sharp knife dipped in hot water.

NOTES : Even though the weights may vary slightly among lowfat brownie
mixes, any one of them will work in this recipe.

Recipe by: Cooking Light, June 1995, page 70

Posted to MCRecipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.