ICE CREAM TRUFFLES

Vanilla Ice Cream 1/2 cup toasted coconut
1/4 cup cocoa powder
1/4 cup finely chopped pecans
1 cup fat-free chocolate syrup
4 tablespoons hazelnut-flavored liqueur, or to taste

Using a 1 1/2-inch-diameter ice cream scoop, make 8 small scoops of each flavor. Place scoops on a tray lined with wax or parchment paper. Freeze until ready to assemble.

To Assemble: Place coconut, cocoa powder and nuts on separate dinner-sized plates. Roll Vanilla Ice Cream scoops in the coconut. Roll French Silk scoops in cocoa powder. Roll Caramel Praline Crunch Frozen Yogurt scoops in pecans. Immediately after rolling, place scoops back on tray and return to freezer. Freeze 2-3 hours before serving.

To Serve:
Stir together chocolate syrup and hazelnut-flavored liqueur. Pour a small pool of chocolate sauce on 8 separate dessert plates. Place one of each flavor ice cream truffle on each plate. Drizzle with additional sauce.

Serves 8.