Thin, crispy ginger cookies are perfect for making mini ice cream sandwiches. Double the gingery flavor with the addition of sweet and spicy crystallized ginger in the frozen yogurt. It’s hard to eat just one!
Active Time: 10 minutes |
Total Time: 1 hour 10 minutes
1 cup low-fat vanilla frozen yogurt, softened
2 tablespoons finely chopped crystallized ginger
1 tablespoon lemon juice
16 thin ginger crisps, such as Anna’s brand
Mix frozen yogurt, ginger and lemon juice in a medium bowl. Spread 2 tablespoons of the mixture on 8 cookies, then top each with another cookie. Freeze in a single layer until firm, at least 1 1/2 hours. Individually wrap once frozen solid.
Per serving :
1 g Fat;
0 g Sat;
1 g Mono;
1 mg Cholesterol;
13 g Carbohydrates;
2 g Protein;
0 g Fiber;
65 mg Sodium;
81 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Individually wrap and keep in the freezer for up to 1 week.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.