Active Time

　　15 minutes

　　Total Time

　　3 hours

　　

Ingredients

Makes 4 servings

　　16 low-fat vanilla wafers, finely ground in a food processor

　　2 teaspoons finely grated fresh orange zest

　　2 teaspoons unsalted butter, melted and cooled

　　1 tablespoon light corn syrup

　　1 cup orange sorbet, slightly softened

　　1 cup nonfat vanilla frozen yogurt

　　Garnish: finely julienned fresh orange zest

　　a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan

　　

Step 1

Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.

　　

Step 2

While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.

　　

Step 3

Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.