Chocolate Shells With Vanilla Pearls

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Why I Love This Recipe

Plan ahead: You can assemble shells, add the ice cream pearls and freeze, uncovered, up to 11?2 hours before serving. Just before serving, add ice cream sauce and fruit.

Ingredients You'll Need

1 cup plus 6 Tbsp lowfat vanilla ice cream
2 pkgs (5 oz each) frozen lowfat chocolate-chocolate chip muffins, thawed (we used Weight Watchers Smart Ones)
1/3 cup confectioners' sugar, for dusting
1 ripe carambola (star fruit), sliced
4 large strawberries, diced


Using a mini-ice 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.

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.

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).

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.

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