| STRAWBERRY ICEBOX CAKE Makes 16 servings. 27 chocolate wafer cookies 1 cup fat free plain Greek yogurt 1 1/4 cups heavy cream 1 1/4 oz envelope unflavored gelatin 1 tsp vanilla 1/2 cup sugar or Splenda 1 pound strawberries, hulled Line bottom of a loaf pan with parchment paper, leaving an overhang. In a food processor or blender, pulse strawberries, sugar and vanilla until smooth. Transfer 1/4 cup of the strawberry mixture to a saucepan, sprinkle gelatin over the top and let stand 1 min. Cook until gelatin dissolves. Transfer gelatin mixture to food processor or blender and pulse to combine. -Beat cream and yogurt in a bowl until stiff peaks form. Fold strawberry mixture into yogurt cream mixture until incorporated. Arrange 3 cookies on the bottom of pan. Place 3 cookies standing up against each long side of pan. Spoon strawberry mixture on top. Using 2 cookies on opposite long sides of pan as your guide, place 6 cookies standing up in the mixture between them, creating a row of 8 cookies. -Repeat with the rest of the cookies. You should have 3 total rows of 8 cookies each. Cover and freeze 8 hours. When ready to serve, invert cake onto a cutting board and remove pan and parchment. Cut crosswise into slices, then SERVE... |
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