Mocha frost dessert makes an elegant frozen treat

Wheat germ used in the crust and as a topping gives the dessert a contrasting texture that complements the creamy whipped topping and frozen layers. Sprinkle cinnamon on top to finish off this simple, cool treat.

Mocha Frost Dessert

1 1/4 cups wheat germ, any flavor

1/4 cup firmly packed brown sugar

1 1/2 teaspoons ground cinnamon, plus additional for garnish

1 egg white

2 teaspoons water

1 pint (2 cups) fat-free or low-fat coffee frozen yogurt or ice cream, slightly softened

1 pint (2 cups) fat-free or low-fat chocolate frozen yogurt or ice cream, slightly softened

Fat-free whipped topping (optional)

Heat oven to 350 F. In small bowl, combine wheat germ, brown sugar and 1 1/2 teaspoons cinnamon. Measure out 1 1/4 cups wheat germ mixture; reserve remaining.

In medium bowl, beat together egg white and water with fork until frothy. Stir in 1 1/4 cups wheat germ mixture, mixing until dry ingredients are evenly moistened. Press onto bottom of 8-inch square baking pan. Bake 7 to 8 minutes or until golden brown. Cool completely on wire rack.

Spread coffee frozen yogurt over cooled crust. Freeze 30 minutes or until top feels firm to the touch. Spoon chocolate frozen yogurt over coffee frozen yogurt, spreading to edges of pan. Sprinkle with reserved wheat germ mixture, gently pressing into yogurt. Cover and freeze until solid, at least 3 hours.

To serve, cut into 8 rectangles. Top with whipped topping, if desired, and cinnamon.

Note: Low-fat or fat-free coffee with fudge or chocolate swirl frozen yogurt or ice cream may be substituted for the coffee frozen yogurt.

Makes 8 servings.

Nutrition information per serving: 160 cal., 8 g pro., 1.5 g fat (0 g saturated fat), 30 g carbo., 2 g fiber.

(Recipe from Kretschmer.)

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