Ginger Frozen Yogurt in Brandy-Snap Tulips

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From the EatingWell Kitchen

Brandied cookie cups are an elegant serving vessel for gingered frozen yogurt.

Ingredients 8 servings

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Original recipe yields 8 servings
US
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  • 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)

Preparation

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  • Ready In

  1. 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.
  2. 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.
  • Make Ahead Tip: Cover and freeze the frozen yogurt (Step 1) can be for up to 4 days.

Nutrition information

  • Per serving: 183 calories; 3 g fat(1 g sat); 0 g fiber; 31 g carbohydrates; 5 g protein; 16 mcg folate; 5 mg cholesterol; 27 g sugars; 50 IU vitamin A; 1 mg vitamin C; 175 mg calcium; 0 mg iron; 74 mg sodium; 251 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat-free milk, 1 other carbohydrate

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