Instructions: Line a rimmed baking sheet with waxed paper. With a large spoon or an ice cream scoop, form eight ice cream balls, each about 2 1/2 inches in diameter. Place on the baking sheet, then place in the freezer for about 1 hour. Preheat the oven to 350 degrees.

Meanwhile, coat another large rimmed baking sheet with nonstick cooking spray. In a medium bowl, combine the remaining ingredients; mix well then spread on the baking sheet. Bake for 5 to 7 minutes, or until lightly browned and crisp. Remove to a shallow dish and allow to cool completely.

Line another rimmed baking sheet with clean waxed paper. Remove the ice cream balls from the freezer and roll in the cereal mixture, coating on all sides. Place on the lined baking sheet and freeze for 2 to 3 hours, or until the ice cream is firm; serve immediately, or cover and keep frozen until ready to serve.

This recipe yields 8 servings.

Comments: If you want this even lighter than it already is, reduced-fat ice cream or frozen yogurt will work fine. And the way this coating is done, the finished dish still comes out as yummy as if it was deep-fried.

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