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Mini Ice Cream Sandwiches
Mini Ice Cream Sandwiches
0 Reviews
From: EatingWell Magazine, March/April 2007
You'll definitely want to make an extra batch (or 5) to have handy in your freezer in the summer. A great way to use up the last of that pint of sorbet or frozen yogurt. Kids will love them too!
- By: EatingWell Test Kitchen
Ingredients 1 serving
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Original recipe yields 1 servings
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- 4 small vanilla-snap cookies
- 2 tablespoons fruit sorbet, or frozen yogurt
Preparation
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Active
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Ready In
- Top 2 cookies with 1 tablespoon sorbet (or frozen yogurt). Top with 2 more cookies. Freeze sandwiches for at least 30 minutes to firm up.
- Make Ahead Tip: Wrap and freeze 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.
- Per serving: 127 calories; 3 g fat(0 g sat); 2 g fiber; 24 g carbohydrates; 2 g protein; 6 mcg folate; 0 mg cholesterol; 14 g sugars; 68 IU vitamin A; 6 mg vitamin C; 2 mg calcium; 0 mg iron; 94 mg sodium; 25 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1½ other carbohydrates
