25040 Southfield Road
NE Corner of
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Southfield, Michigan 48075

(810) 569-5000
Fax (810) 569-5801

1 cup light corn syrup
1 teaspoon vanilla
1 quart child's favorite ice cream,
softened
Chocolate sauce for garnish
(optional)

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Grease a large bowl with butter

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PLAIN TOFU
MOSHE & ALI SPRAT'E SPREADS

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and pour in the popcorn and
coconut. Mix together. Combine
the sugar, butter, water and corn
syrup in a medium-size heavy
saucepan. Bring to a boil over
medium heat, stirring, until the
sugar melts. Continue cooking
and stirring until the mixture
reaches the hard-ball stage (250-
269 degrees on a candy ther-
mometer). If you don't have
a candy thermometer, drop i
a small amount of the mix-
ture in a glass of water; if r
it forms a ball it is done.
When ready, remove the
sugar mixture from the
heat and stir in the vanil-
la. Pour the mixture in a
fine stream over the pop-
corn, stirring until all of
the kernels are coated. Di-
vide the mixture in half
and pat into 2 greased 9-
inch baking sheets or piz-
za pans. Set aside to cool.
Spread the softened ice
cream over the popcorn
mixture in one of the
pans, then remove the
popcorn mixture from the
other pan and place it on
top of the ice cream. (The
popcorn should have
hardened into a crunchy
layer by this point.) Place
the pie in the freezer un-
til the ice cream is firm.
If the ice cream is runny,
wrap plastic wrap around
the edges before freezing.
Cut into wedges to serve.
Garnish with chocolate
sauce, if desired. Keeps 1
week in freezer and serves 6.

cream. Cover with plastic wrap
and freeze until hard. To serve,
briefly dip the bottom of the pan
into a bowl of hot water. Invert the
ice cream onto a platter. Garnish
with brandied cherries, if desired.
Serves 6-8.

TOFFEE ICE CREAM
BARS (DAIRY)

CHERRY CHOCOLATE
ICE CREAM TERRINE
(DAIRY)

VOLVO/SUBARU

Volvo V-70 GLT

(ICE) CREAM page 110

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2 cups (about 1 pound) pitted
fresh cherries, halved
1/4 cup dark rum or kirsch
(cherry brandy)
2 tablespoons confectioners'
sugar
2 pints dark chocolate ice cream

Toss the cherries with the rum
and confectioners' sugar in a medi-
um bowl. Cover and. chill for at
least 2 hours. Remove 1 pint of the
ice cream from the freezer and let
sit at room temperature until it
reaches a spreadable consistency,
10-15 minutes. Spread the soft-
ened ice cream evenly over the
bottom of a 1 1/2 quart loaf pan.
Cover with plastic wrap, freeze
until hard, about 1-2 hours. Re-
move the remaining pint of ice
cream 10-15 minutes before you
are ready to spread the second lay-
er of ice cream, and let it soften to
spreading consistency. Drain the
cherries and scatter them over the
frozen ice cream layer. Spread
with the second pint of soft ice

1 1/2 cups chocolate wafer
crumbs
6 tablespoons melted butter or
margarine
9 ounces chocolate toffee candy
bars
1/2 gallon vanilla ice cream or
frozen yogurt, softened
Sauce:
1/4 cup butter or mar-

garine

1 cup chocolate chips
1 cup confectioners' sug-

ar
3/4 cup evaporated milk
1 teaspoon vanilla

Mix cookie crumbs and but-
ter in a bowl. Press into a 9-
by 13-inch dish. Chill until
set. Crush the candy bars a
few at a time in the food
processor. Combine with the
softened ice cream in a bowl;
mix well. Spoon into the
prepared dish. Freeze un-
til firm. Cut into squares.
To make sauce: Melt the
butter and chocolate chips
in a heavy saucepan. Stir in
the confectioners' sugar and
evaporated milk. Cook for 8
minutes or until thickened,
stirring constantly. Stir in
the vanilla. Serve warm
over the ice cream squares.
Serves 12.

LOW-FAT BANANA
SPLIT WITH CARAMEL
SAUCE (DAIRY)

1/2 cup sugar
11/2 teaspoons butter
1/3 cup evaporated skim milk
1/4 teaspoon vanilla
4 large firm bananas
1 pint non-fat vanilla frozen

yogurt

In a small heavy saucepan, bring
sugar and 1/4 cup of water to a
boil, stirring occasionally. Cook
over medium-high heat, without
stirring, until the syrup turns am-
ber, 5-10 minutes. (Take care not
to burn.) Remove from the heat
and cool for 2 minutes. Using a
wooden spoon, stir in butter.
Gradually stir in evaporated milk.
Return to the heat and cook, stir-
ring, until the caramel is dis-
solved, about 1 minute. Stir in
vanilla and set aside to cool. Pre-
heat broiler. Lightly oil a baking
sheet or coat with non-stick spray.
Peel bananas and cut in half
lengthwise. Place on a baking
sheet, cut side up, and brush with
some of the caramel sauce. Broil
until lightly colored, 3-4 minutes.
Place bananas in serving dishes.
Add a scoop of frozen yogurt and
sauce.
top with the caramel
Serves 4, 2 grams of fat each. ❑