These chocolate cookie and ice cream treats are diabetic friendly. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Filling

Directions

  • Lightly spray two cookie sheets with nonstick spray; set aside. Preheat oven to 375 degrees F. Combine cake mix, applesauce, egg product, canola oil, and instant coffee crystals in a large bowl. Stir until well combined.

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  • Drop 1 tablespoon portions of dough about 1 inch apart onto the prepared cookie sheets. Coat the tines of a fork with nonstick spray and slightly flatten each cookie. Bake 8 minutes or until the cookies are slightly puffed (the cookies will not appear done at this point). Let cool on the baking sheet for 2 minutes. Cool completely on a wire rack.

  • Place 2 tablespoons of ice cream on the bottom (at side) of a cookie. Top with another cookie, flat side down. Press together slightly to adhere and then wrap in plastic wrap and freeze. Repeat with the remaining ice cream and cookies. Work with 1 cup of the ice cream at a time, keeping the remaining ice cream in the freezer until ready to use.

Nutrition Facts

127 calories; 4.7 g total fat; 0.9 g saturated fat; 3 mg cholesterol; 22 mg sodium. 65 mg potassium; 24.3 g carbohydrates; 0.9 g fiber; 2 g sugar; 2.3 g protein; 66 IU vitamin a iu; 2 mcg folate; 53 mg calcium; 1 mg iron; 5 mg magnesium;