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Name: Post Oak Delight
Prep time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/2 c milk; 1 qt Frozen yogurt, vanilla; 1 qt Raspberry ice (sorbet); Whipping cream, whipped; FUDGE SAUCE; 1 c Sugar; 4 tb (1/2 stk) butter; (optional); 10 tb Unsalted butter, melted; 1/2 c Unsweetened cocoa powder; Fudge Sauce (see below); 4 tb Light corn syrup; 2 ts Vanilla extract; 16 oz Chocolate wafers

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INGREDIENTS

1/2 c milk
1 qt Frozen yogurt, vanilla
1 qt Raspberry ice (sorbet)
Whipping cream, whipped
FUDGE SAUCE
1 c Sugar
4 tb (1/2 stk) butter
(optional)
10 tb Unsalted butter, melted
1/2 c Unsweetened cocoa powder
Fudge Sauce (see below)
4 tb Light corn syrup
2 ts Vanilla extract
16 oz Chocolate wafers

Servings

INSTRUCTIONS

In a food processor, process the chocolate wafers into crumbs. Add the melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch deep springform pan, reserving 1-1/2 cups of the crumb mixture. Bake in a preheated, 325 degree F oven for 10 to 12 minutes. Remove and allow to cool. When the crust is cool, fill with the frozen yogurt. Sprinkle with half of the reserved crumb mixture. Dribble half the fudge sauce over the crumb layer, then place in the freezer so the yogurt wont melt. After 5 minutes, make a second layer with the raspberry ice. Sprinkle the remaining crumb mixture on top. Put in freezer immediantly. Serve with the remaining fudge sauce and whipped cream, if desired. TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine the sugar, cocoa powder, milk, corn syrup, and butter. Bring to a boil and let boil 2 to 3 minutes. Remove from the heat. Whisk in vanilla extract. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

NOTES

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Post Oak Delight

1/2 c milk 
1 qt Frozen yogurt, vanilla 
1 qt Raspberry ice (sorbet) 
  Whipping cream, whipped 
  FUDGE SAUCE 
1 c Sugar 
4 tb (1/2 stk)      butter 
  (optional) 
10 tb Unsalted butter, melted 
1/2 c Unsweetened cocoa powder 
  Fudge Sauce (see below) 
4 tb Light corn syrup 
2 ts Vanilla extract 
16 oz Chocolate wafers

In a food processor, process the chocolate wafers into crumbs. Add the  melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch  deep springform pan, reserving 1-1/2 cups of the crumb mixture.    Bake in a preheated, 325 degree F oven for 10 to 12 minutes. Remove and  allow to cool.    When the crust is cool, fill with the frozen yogurt. Sprinkle with half of  the reserved crumb mixture. Dribble half the fudge sauce over the crumb  layer, then place in the freezer so the yogurt wont melt.    After 5 minutes, make a second layer with the raspberry ice. Sprinkle the  remaining crumb mixture on top. Put in freezer immediantly.    Serve with the remaining fudge sauce and whipped cream, if desired.    TO MAKE THE FUDGE SAUCE:  In a heavy saucepan, combine the sugar, cocoa  powder, milk, corn syrup, and butter. Bring to a boil and let boil 2 to 3  minutes.  Remove from the heat. Whisk in vanilla extract. Recipe: Post Oak  Grill, 1415 S. Post Oak Lane, Houston, Texas

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Nutrition

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Serving Size: 1 Serving (195g)
Recipe Makes: 12 Servings

Calories: 593
Calories from Fat: 192 (32%)

Amt Per Serving		% DV

	Total Fat 21.3g	28 %
	Saturated Fat 11.6g	58 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 2.2g
Cholesterol 34.7mg		11 %
Sodium 290mg		10 %
Potassium 276.7mg		7 %
Total Carbohydrate 98.2g		29 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 96.3g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 593

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