|Low fat vanilla ice cream||1 Cup (16 tbs) (Less Than 10% Milkfat)|
|Strawberry dessert topping||1⁄4 Cup (4 tbs)|
|Grated coconut/White chocolate shavings / blanched slivered almonds||2 Tablespoon, slivered|
First, you should chill your serving plate and the potato ricer for close to an hour.
30 minutes before ready to serve, place icecream into refrigerator to soften.
Pack icecream into chilled potato ricer and soften it a bit with a fork.
After chilling, place a thin layer of whipped cream on the serving plate (optional step).
Then, holding the potato ricer over the serving plate, press down and squeeze the icecream out in noodle form.
Cover "noodles" in desired amount of strawberry sauce and top with grated coconut.
Stick a cookie wafer in the side (optional step) and....