Cran-Orange Ice Cream Cake

Cran-Orange Ice Cream Cake 
From Light & Tasty
October/November 2007 issue
Page: 30 
Give this festive ice cream cake from our Test Kitchen a try. Layers 
of lovely ice cream and cranberries will delight your guests, and 
they won't believe that the melt-in-your-mouth crust is light, but it 
is! 
INGREDIENTS 
3/4 c crushed gingersnap cookies (about 30 cookies)
1/4 c sugar
1/4 c reduced-fat butter, melted
1-1/2 c fresh or frozen cranberries
1/3 c packed brown sugar
1/4 c orange juice
1/8 tsp ground cloves
6 c reduced-fat vanilla ice cream, softened
1 tbsp grated orange peel
SERVINGS 12 
CATEGORY
Lower Fat 
METHOD Freezer 
PREP 30 min. 
COOK 15 min. 
TOTAL 45 min. 
DIRECTIONS
In a small bowl, combine the cookie crumbs, sugar and butter; press 
onto the bottom of a 9-in. springform pan coated with nonstick 
cooking spray. Freeze for 1 hr or until firm. 
In a small saucepan, combine the cranberries, brown sugar, orange 
juice and cloves. Cook over medium heat for 10-15 min or until 
berries pop, stirring occasionally. Cool slightly. Transfer to a food 
processor; cover and process until blended. Refrigerate for 30 
minutes or until chilled, stirring occasionally. 
In a large bowl, combine ice cream and orange peel. Spread half 
over the crust; gently spread cranberry mixture over ice cream. 
Freeze for 30 min or until firm; freeze remaining ice cream 
mixture. 
Soften remaining ice cream mixture; spread over cranberry layer. 
Cover and freeze for 6 hours or until firm. Remove from the freezer 
15 min before serving. Yield: 12 servings. 
NUTRITIONAL INFO
Nutrition Facts: 1 slice equals 234 calories, 7 g fat (4 g saturated 
fat), 16 mg cholesterol, 204 mg sodium, 42 g carbohydrate, 1 g fiber, 
4 g protein. 
Live your questions now, and perhaps even without knowing it, you will live along some distant day into your answers.
***************************************
Rainer Maria Rilke
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes