Spiced Apple Bombe  

Ingredients:
2 packages (3 ounces each) ladyfingers
1 cup red spiced apple rings (about 10 slices), quartered and drained (reserve syrup)
1 slice fresh gingerroot, about 1" in diameter and 1/2" thick
1 pint (2 cups) fat free vanilla ice cream, slightly softened
8 ounces fat free frozen dessert topping, thawed
Reserved spiced apple ring syrup plus water, if necessary, to equal 1/2 cup
1/2 teaspoon cornstarch
Cinnamon for garnish

 

Directions:
Line a 6-cup round bottom bowl with plastic wrap. Arrange about 15 ladyfinger halves, cut side upward, over bottom and side; set aside.
Using steel blade in food processor, chop apple rings and gingerroot. Spoon mounds of slightly softened ice cream over apples; pulse a few times until blended. Spoon 2/3 of the topping over apples; pulse 4 or 5 times, just until blended.
Pour half the mixture into ladyfinger-lined bowl. Arrange about 7 ladyfinger halves on top, then pour in remaining ice cream. Cover with a layer of about 11 ladyfinger halves, cut side down. Cover tightly and freeze until firm.
To make sauce, combine apple ring syrup and cornstarch; cook and stir until boiling. Cool to room temperature.
A few hours before serving, dip bowl quickly into warm water to loosen plastic. Invert onto plate, peel off plastic and frost with remaining dessert topping. Sprinkle with cinnamon and refreeze until serving time.
Cut into wedges; drizzle each serving with sauce.
12 servings