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Nutritional information per serving (2 cookies, not including ice cream):
Calories 200 (36% from fat) • carb. 29g • pro. 2g • fat 8g • sat. fat 4g
• chol. 30mg • sod. 90mg • calc. 15mg • fiber 1g
Mango and Ginger “Cupcakes”
So simple and quick to make, these create a beautiful dessert.
Makes 12 servings
nonstick cooking spray
40 gingersnap cookies (Nabisco
®
works well)
6 tablespoons unsalted butter, melted
3 cups Mango Frozen Yogurt (Page 14)
Preheat oven to 350°F.
Coat a twelve-cup muffin pan with nonstick cooking spray;
reserve.
Place the cookies in the bowl of a Cuisinart
®
Food Processor
fitted with the chopping blade. Pulse ten times to break up;
process until finely ground. Gradually add the melted butter
through the feed tube of the food processor while pulsing the
mixture. Pulse until fully combined. Evenly divide the crumb
mixture among the twelve cups in the prepared muffin pan.
Pat crumbs well into each cup. Bake in preheated oven for 10
minutes, or until crust is just set. Cool completely on rack.
Once ginger cups are fully cooled, very carefully remove from
pan (this can be done by inverting and gently tapping on the
bottom of the pan. Place ginger cups on a serving tray and
using a large ice cream dasher, scoop about ¼ cup of frozen
yogurt into each cup.
Serve immediately.
Nutritional information per cupcake:
Calories 210 (35% from fat) • carb. 31g • pro. 4g • fat 8g • sat. fat 5g
• chol. 15mg • sod. 190mg • calc. 109mg • fiber 2g
Espresso Chocolate Bonbons
The ultimate chocolate lover’s dessert.
Makes 35 bonbons
1 recipe Triple Chocolate Brownies (recipe follows)
5½ cups Espresso Gelato (page 11)
Chocolate Glaze
30 ounces bittersweet or semisweet chocolate, roughly
chopped
¼ cup unsalted butter, cubed
Using a 2¼-inch round pastry cutter, cut 35 rounds out of the
pan of brownies; reserve remaining brownie bits for another
use. Reserve cut brownies on a wax/parchment paper-lined
pan that will be able to fit in your freezer.
Using a 2-inch ice cream scoop, place one scoop of the gelato
on each brownie round. Cover with wax paper and freeze for
about 15 minutes, or until fully hardened.
While the ice cream/brownies are chilling, make the chocolate
glaze. In a heatproof bowl set over a pot of simmering water,
melt the chocolate and butter together. Stir to combine and cool
to room temperature.
Remove the gelato/brownies from the freezer. Place a cooling
rack on top of a wax/parchment-lined pan. Place the gelato/
brownie pieces on top of the cooling rack, leaving about ½-
inch space in between each one. Using a ladle, slowly pour