DirectionsNote: Wash hands with soap and water.
1. Place frozen yogurt in a bowl, let sit on counter for 1 hour or until melted.
2. Cover a 6-cup jumbo muffin tin with a kitchen towel. Nestle the plastic cups in each of the holes, tilting them on an angle. The kitchen towel should help keep them in place. Place ? cup of the melted frozen yogurt into each cup, place in the freezer for 1 hour or until firm.
3. Place raspberry sorbet in a bowl, let sit on counter for 1 hour or until melted. Once frozen yogurt has refrozen, stand cups upright and fill each with ? cup of the melted sorbet. Place in the freezer for 1 hour or until firm. When ready to serve, fill a deep bowl with hot water. Dip each cup, one at a time, into the hot water for 15 to 20 seconds. Invert onto a plate on top of a dollop of whipped cream, may need to tap the cup to release.
4. Top with some additional whipped cream, a drizzling of chocolate syrup and lime peel and serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving:
Calories: 232 (Calories from Fat: 27)
Total Fat: 3g (Saturated Fat: 2g)
Total Carbohydrates: 48g (Dietary Fiber: 2g