Frozen Orange Tortes with Cranberry Compote

I was intrigued by a recipe from Cooking Light and wanted to make it, but did not have all of the ingredients or all of the time called for, so I improvised and came up with this recipe. It was quite good. I think it would be great for a holiday party, perhaps Thanksgiving or Christmas!


serves 8 ( 7 points + )


Crust:

• 2 T. sugar
• 2 T. baking cocoa
• 16 Nabisco Famous Chocolate Wafers
• 2 T. butter, melted

Filling:

• 4 c. Edy's double churned vanilla ice-cream ( or another brand that has 50% less fat)
• 1 T. grated orange rind
• ¼ c. fresh orange juice

Compote:

• 1 c. fresh cranberries
• ½ c. sugar
• 2 T. water
• 1 T. lemon juice
• 2 T. orange juice

Preheat oven to 400 degrees and spray 8 ramekins with nonstick spray.

Combine wafers, sugar, cocoa and butter in a food processor and process until combined. Spoon evenly into ramekins and press onto the bottom of each dish. Place ramekins on a jelly-roll pan and bake 8 minutes. Cool completely.

Meanwhile, soften ice-cream. Stir in orange rind and orange juice. Spoon evenly onto crust. Freeze for several hours or until firm.

About an hour before serving ( or earlier if you like), combine the cranberries, sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat. Cook for 10 minutes, stirring occasionally until thickened. Remove from heat and stir in orange juice. Cover and refrigerate until serving.

Using a butter knife, loosen edges of tortes. Unmold and place on plates. Top with compote.