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Frozen Yogurt Chocolate Bombe Recipe

by Global Cookbook

Ingredients

20 1/2 ounce Low-fat fudge brownie mix, (1 package) 2/3 c. Water 1 Tbsp. Instant espresso or possibly 2 Tbsp. Coffee granules Vegetable cooking spray 3 c. Coffee low-fat frzn yogurt, softened and divided

2 Tbsp. Fat-free caramel-flavored sundae syrup 2 c. Vanilla low-fat frzn yogurt, softened 2 tsp Unsweetened cocoa 1/4 tsp Grnd cinnamon

Directions

1. Combine first 3 ingredients in a large bowl; stir well.
2. Spread batter into a 15 x 10-inch jelly-roll pan coated with cooking spray.
3. Bake at 350 degrees for 20 min; let cold completely in pan on a wire rack. Cut brownie into 7 (10 x 2-inch) strips; trim dry edges, if needed.
4. Coat a deep, round bottom 2-1/2-qt bowl with cooking spray; line with heavy-duty 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.
5. Spoon 1 c. coffee yogurt into the bottom of brownie-lined bowl. Fold caramel syrup into vanilla yogurt, and spoon over coffee yogurt layer, spreading proportionately. Top with remaining coffee yogurt, spreading proportionately. Cover top layer completely with the reserved brownie strips. Cover the surface with plastic wrap, and freeze for at least 6 hrs. Uncover and invert bowl onto a serving platter; remove plastic wrap.
6. Combine cocoa and cinnamon, and sift over bombe. Let stand at room temperature 15 min before serving.
7. Yield: 12 servings (serving size: 1wedge).
8. Serving Ideas : Cut into wedges, using a sharp knife dipped in warm water.
9. NOTES : Even though the weights may vary slightly among low-fat brownie mixes, any one of them will work in this recipe.

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