Frozen Cardamom Bombe with Watermelon-Cantaloupe Center

A bombe is simply molded ice cream and cake. You can use a special 4- or 6-cup bombe mold, or a Pyrex bowl as we did. Combining commercial low-fat ice cream with the spices makes this an easy recipe.

Yield: 12 servings (serving size: 1 wedge)

Ingredients

• Ice cream:
• 3  cups  low-fat vanilla ice cream, softened
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground cardamom
• 1/2  teaspoon  almond extract
• 
  Cake:
• Cooking spray
• 1/3  cup  sugar
• 1  large egg
• 1/2  cup  all-purpose flour
• 1/2  teaspoon  baking soda
• 1/8  teaspoon  salt
• 1/4  cup  2% reduced-fat milk
• 1  tablespoon  butter or stick margarine, melted
• 1  teaspoon  vanilla extract
• 1/4  cup  apricot all-fruit spread (such as St. Dalfour)
• 3  cups  Watermelon-Cantaloupe Sorbet

Preparation

To prepare ice cream, combine first 4 ingredients in a bowl; freeze until firm.

Preheat oven to 350°.

To prepare cake, coat bottom of an 8-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray. Combine the sugar and egg in a medium bowl; beat with a mixer at medium speed for 1 minute or until well-blended. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture; stir well. Stir in milk, butter, and vanilla. Pour into prepared pan. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool cake completely on wire rack. Spread the apricot spread over bottom of cake layer, and set aside.

Line a 6-cup glass bowl with heavy-duty plastic wrap, allowing wrap to extend over edge of bowl; place in freezer 10 minutes. Press ice cream into bottom and up sides of bowl; freeze for 30 minutes or until firm. Spoon Watermelon-Cantaloupe Sorbet into center of bowl, pressing firmly. Press cake layer firmly onto top of ice cream, apricot spread side down. Cover and freeze until firm.

Dip bowl into hot water for a few seconds. Place a plate upside down on top of bowl; invert bombe onto plate. Remove plastic wrap, and cut into wedges.

Nutritional Information

Calories:

173 (17% from fat)

Fat:

3.2g (sat 1.7g,mono 0.9g,poly 0.3g)

Protein:

2.8g

Carbohydrate:

32.8g

Fiber:

0.4g

Cholesterol:

26mg

Iron:

0.5mg

Sodium:

125mg

Calcium:

61mg