Desserts : Frozen desserts Last Updated: Feb 10th, 2008 - 09:06:49 Honey Crunch Ice Cream Bars By Sandra Woodruff  Printer friendly page Yield: 18 servings 4 cups crisp whole grain cereal such as oat flake with almonds or oat squares 2 cups low-fat granola 1/2 cup sliced almonds or chopped pecans or walnuts (optional) 1/3 cup honey 2 tablespoons butter 9 cups low-fat or light vanilla ice cream*, slightly softened (let sit at room temperature for about 10 minutes) Sliced fresh strawberries (optional) 1. Place the cereal flakes or oat squares in a gallon zip loc bag and roll with a rolling pin to coarsely crush. Place in a large bowl and stir in the granola and, if desired, the nuts. 2. Place the honey and butter in a small bowl and microwave at high power for about 40 seconds, or until heated through. Stir until the butter melts, pour over the cereal mixture, and toss to mix well. 3. Coat a 9-by-13-inch pan with cooking spray and press half of the cereal mixture over the bottom of the pan. Spread the ice cream evenly over the cereal mixture and top with an even layer of the remaining cereal mixture. Cover the pan and freeze for 8 hours or overnight. 4. Remove from the freezer 5 to 10 minutes before cutting into squares and serving. Garnish with some fresh berries if desired. Nutritional Facts (per serving) Calories: 215   Carbohydrates: 40 g    Fiber: 2.5 g    Fat: 4.8 g    Sat. Fat: 2 g Cholesterol: 9 mg     Protein: 5.1 g    Sodium: 143 mg    Calcium: 114 mg      Diabetic exchanges: 2 1/2 carbohydrate, 1 fat *To reduce carbs: Use low-fat, no-added-sugar ice cream (-10 calories, -5 g carb, -1/3 carbohydrate exchange). © Copyright 2005 by eatsmarttoday.com Top of Page