Espresso Ice Cream Cookie Wrap-Ups
1 tablespoon plus 1 1/2 teaspoons instant coffee granules
1 tablespoon hot tap water
16 reduced-fat thin chocolate wafer cookies
1 cup nonfat vanilla ice cream or frozen yogurt
Tear off eight 8 x 12-inch sheets of aluminum foil.
In a cup, stir together coffee granules and water until granules have completely dissolved.
To assemble, put one cookie on center of each sheet of foil; top each cookie with 2 tablespoons ice cream. Working quickly, use a fork to slightly flatten ice cream.
Spoon 1/2 teaspoon coffee mixture over each serving. Lightly press remaining cookies on ice cream, allowing coffee to drip slightly.
Fold long sides of foil so they overlap at center; twist ends so packet resembles a piece of wrapped candy.
Place in freezer for 1 hour to one week before serving in wrappers.
Serves 8: 1 sandwich per serving
Protein: 1 g
Carbohydrates: 12 g
Total fat: 1 g
Saturated: 0 g
Polyunsaturated: 0 g
Monounsaturated: 0 g
Cholesterol: 0 mg
Fiber: 0 g
Sodium: 59 mg
Source: American Heart Association Low Fat & Luscious Desserts