Serves: 12
Total Calories: 111
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray. Let cool.
4. Using 3-inch round cookie cutter, cut cereal mixture into rounds. Top each round with 1/4 cup frozen yogurt. Drizzle with 1 tablespoon strawberry ice cream topping. Serve immediately.
MICROWAVE DIRECTIONS:
In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above.
Microwave cooking times may vary.
NOTE: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight container.
This Gold Medal Sundae recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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