Mexican “Unfried” Ice Cream by
Ingredients
2 cups fat free vanilla frozen yogurt (Stonyfield)
2 cups Special K Cereal, crushed
2 tsp ground cinnamon
4 tsp Hershey’s chocolate syrup
cherry for topping (optional)
Truwhip for topping (optional)
Instructions
Line a baking sheet with parchment paper. With an ice cream scooper, scoop out 4 balls of ice cream 1/2 cup in size and place on the parchment-lined baking sheet.Freeze for 2 hours, or overnight, until the ice cream is very hard.
Meanwhile, in a shallow bowl, combine the crushed cereal and cinnamon. Using rubber gloves, roll the balls of ice cream in the cereal coating, packing them together into a smooth ball.
Return the coated ice cream to the baking sheet and freeze until ready to serve.
To serve, drizzle with chocolate syrup on top with whipped cream and cherry, if desired.
Meanwhile, in a shallow bowl, combine the crushed cereal and cinnamon. Using rubber gloves, roll the balls of ice cream in the cereal coating, packing them together into a smooth ball.
Return the coated ice cream to the baking sheet and freeze until ready to serve.
To serve, drizzle with chocolate syrup on top with whipped cream and cherry, if desired.