Ice Cream Sundae Cups
One-up an ice cream cone by turning the cone itself into a crunchy, white chocolate-coated cup to hold ice cream, chocolate sauce, and—of course—a cherry on top.
8 ice cream sugar cones
4 ounces white chocolate chips
2 tablespoons sugar
1 tablespoon unsweetened cocoa
2 1/2 tablespoons 1% low-fat milk
1/4 teaspoon vanilla extract
2 cups fat-free vanilla frozen yogurt
6 maraschino cherries
1. Lightly crumble ice cream cones into the bowl of a food processor; pulse until coarsely chopped. Place chocolate chips in a medium microwave-safe bowl; microwave on HIGH 1 minute or until chips melt, stirring every 20 seconds. Add chopped cones to chocolate; stir well to coat. Immediately divide mixture among 6 muffin cups coated well with cooking spray. Press into bottom and up sides for form 6 “nests.” Place in freezer for 10 to 15 minutes to set chocolate.
2. Combine sugar, cocoa, milk, and vanilla in a small microwave-safe bowl, stirring well with a whisk. Microwave on HIGH 1 minute or until mixture boils vigorously, stirring after 30 seconds. Cool slightly.
3. Remove muffin pan from freezer; carefully remove “nests” from pan. Scoop 1/3 cup yogurt into each nest. Drizzle chocolate sauce evenly over yogurt; top each sundae with a cherry.
SERVES 6 (serving size: 1 sundae)
CALORIES 256; FAT 6.8g (sat 3.9g, mono 2g, poly 0.4g); PROTEIN 5g; CARB 43g; FIBER 1g; SUGARS 32g (est. added sugars 25g); CHOL 11mg; IRON 1mg; SODIUM 94mg; CALC 122mg