Strawberry Amaretto Bombe  



2 cups strawberry sorbet
3 cups vanilla low-fat ice cream — softened
1/2 cup amaretto cookie crumbs (about 8 cookies) OR
1/2 cup reduced-fat vanilla wafer crumbs
2 tablespoons amaretto (almond-flavored liqueur)
1/2 (1-ounce) sq bittersweet chocolate — coarsely grated
2 cups strawberries


Directions:
Press sorbet into bottom and up sides of a chilled 5-cup salad mold or bowl. Freeze 1 hour or until firm. Place ice cream in a bowl; gently fold in cookie crumbs, amaretto, and grated chocolate. Spoon ice cream mixture into center of sorbet. Cover and freeze until firm.Dip mold into hot water for a few seconds. Place a plate upside down on top of mold, and invert onto plate. Garnish bombe with strawberries.