| 1 | cup chocolate wafer cookie crumbs |
| 3 | tablespoons chocolate ice-cream topping |
| 1 | quart strawberry cheesecake nonfat frozen yogurt, slightly softened |
| 1 | quart mixed-berry nonfat frozen yogurt, slightly softened |
| 2 | cups cut-up fruit |
| 1. | Spray bottom and side of springform pan, 9x3 inches, with nonstick cooking spray. Mix chocolate wafer crumbs and ice-cream topping. Press firmly against bottom of springform pan. |
| 2. | Scoop frozen yogurts onto crust, alternating colors. Spread yogurts slightly to smooth. Cover and freeze about 3 hours or until firm. |
| 3. | Run knife dipped in hot water along side of dessert to loosen; remove dessert from side of pan. Top with fruit. |
|
| Look for thin chocolate wafer cookies near other specialty cookies in the grocery store. Or buy a box of chocolate cookie crumbs, found in the baking aisle. |
|
| For a flavor twist, use chocolate or vanilla fat-free frozen yogurt instead of the mixed-berry yogurt. |
Nutrition Information:
205 ( 20 ); 2 g ( 1 g); 0mg; 125 mg; 44 g ( 1 g); 4 g 0%; 18 %; 12 %; 2 % 2 1/2 ; 1/2