Ingredients Jump to Instructions ↓

  1. 1 cup plus 6 Tbsp lowfat vanilla ice cream

  2. 2 pkgs (5 oz each) frozen lowfat chocolate-chocolate chip muffins, thawed (we used Weight Watchers Smart Ones)

  3. 1/3 cup confectioners' sugar, for dusting

  4. 1 ripe carambola (star fruit), sliced

  5. 4 large strawberries, diced

Instructions Jump to Ingredients ↑

  1. Using a miniice cream or cookie dough scoop (about 1 1/2 Tbsp capacity), scoop out 4 vanilla ice cream balls (pearls) and place on a plate. Store in freezer until ready to assemble desserts.2. Cut muffins in half horizontally. Using the back of a teaspoon, press a small indentation on the cut sides of muffin bottoms where the ice cream pearls will rest. Microwave 1 cup vanilla ice cream in a 2-cup glass measure, stirring every 10 to 15 seconds until melted and smooth.3. To assemble shells: Heavily dust muffin tops with confectioners' sugar to coat. Make lines in the sugar, using the back of a knife, to resemble a scallop shell (see photo).4. Place muffin bottoms on plates; set an ice cream pearl in the hollow. Rest the muffin tops against the pearls. Spoon melted ice cream sauce around the shell. Decorate with star fruit and strawberries.Plan ahead: You can assemble shells, add the ice cream pearls and freeze, uncovered, up to 1 1/2 hours before serving. Just before serving, add ice cream sauce and fruit.


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