1 cup plus 6 Tablespoons lowfat vanilla ice cream
2 (5-ounce) packages frozen lowfat chocolate-chocolate chip muffins, thawed (we used Weight Watchers Smart Ones)
1/3 cup powdered sugar, for dusting
1 ripe carambola (star fruit), sliced
4 large strawberries, diced
Using a mini–ice cream or cookie dough scoop (about 1 1/2 Tablespoons capacity), scoop out 4 vanilla ice cream balls (pearls) and place on a plate.
Store in freezer until ready to assemble desserts.
Cut muffins in half horizontally.
Using the back of a teaspoon, press a small indentation on the cut sides of muffin bottoms where the ice cream pearls will rest.
Microwave 1 cup vanilla ice cream in a 2-cup glass measure, stirring every 10 to 15 seconds until melted and smooth.
To assemble shells:
Heavily dust muffin tops with powdered sugar to coat.
Make lines in the sugar, using the back of a knife, to resemble a scallop shell (see photo).
Place muffin bottoms on plates; set an ice cream pearl in the hollow.
Rest the muffin tops against the pearls.
Spoon melted ice cream sauce around the shell.
Decorate with star fruit and strawberries.
You can assemble shells, add the ice cream pearls and freeze, uncovered, up to 1 1/2 hours before serving.
Just before serving, add ice cream sauce and fruit.