Brandied cookie cups are an elegant serving vessel for gingered frozen yogurt.
Active Time: 10 minutes |
Total Time: 45 minutes
1 quart nonfat vanilla frozen yogurt
3 tablespoons finely chopped drained ginger in syrup
1/2 teaspoon ground ginger
8 Brandy-Snap Tulips, (recipe follows)
Soften the frozen yogurt in the refrigerator for about 20 minutes. Transfer to a mixing bowl and, with a wooden spoon or whisk, stir in the chopped ginger and ground ginger. Return the mixture to the carton, cover and return to the freezer until ready to serve.
To serve: Soften the frozen yogurt in the refrigerator for 15 minutes. Place Brandy-Snap Tulips on dessert plates and scoop some of the yogurt into each tulip.
Per serving :
3 g Fat;
1 g Sat;
1 g Mono;
5 mg Cholesterol;
31 g Carbohydrates;
5 g Protein;
0 g Fiber;
74 mg Sodium;
258 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 fat-free milk, 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Cover and freeze the frozen yogurt (Step 1) can be for up to 4 days.