Recipe information
Yield
Serves 8
Ingredients
1 cup graham cracker crumbs
2 tablespoons finely chopped almonds
1 1/2 tablespoons vegetable oil
1 tablespoon sugar
Pinch of salt
1 pint vanilla almond crunch or vanilla frozen yogurt
1 pint raspberry sorbet
1 1/2-pint basket raspberries
Preparation
Step 1
Preheat oven to 375°F. Mix first 5 ingredients in bowl. Press mixture into 8-inch-diameter springform pan. Bake until just golden brown on edges, about 10 minutes. cool completely.
Step 2
Drop frozen yogurt and sorbet by alternating scoopfuls into prepared pan. Press yogurt and sorbet firmly to avoid air spaces. Cover with plastic and freeze until solid, about 4 hours.(Can be prepared 5 days ahead.)
Step 3
Release sides of pan. Garnish top of cake with raspberries. Cut cake into wedges and serve.
Nutrition Per Serving
Per serving: calories
260; fat
7 g; sodium
137 mg; cholesterol
30 mg
#### Nutritional analysis provided by Bon Appétit
