Great for the kids--or the kids at heart--frozen fruit swirled into frozen yogurt and sandwiched between two crisp oatmeal cookies.


Recipe Summary

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • To make cookies: Preheat oven to 300 degrees F. Coat 2 baking sheets with cooking spray.

  • Whisk together sugar, oil, milk, egg white and vanilla in a mixing bowl until no lumps of brown sugar remain. Add oats, flour, baking soda and cinnamon to the bowl and stir until no traces of dry ingredients remain.

  • Divide the dough into 16 equal pieces and form each piece into a ball. Place 8 balls on each prepared baking sheet. Cover each baking sheet with a piece of plastic wrap or wax paper; firmly press each of the balls into a thin 3-inch circle, using a flat-bottomed cup or bowl.

  • Bake the cookies, one sheet at a time, until well-browned, 8 to 10 minutes. Transfer to a wire rack to cool completely.

  • To make sandwiches: If the pieces of fruit are large, coarsely chop them. Soften frozen yogurt in the microwave at medium-low power for 30 to 60 seconds or at room temperature for 10 to 20 minutes; place in a mixing bowl. Swirl the fruit into the softened frozen yogurt. If the yogurt has become too soft, return it to the freezer to firm up slightly. Scoop about 1/3 cup of frozen yogurt onto a cookie and gently press a second cookie on top. Repeat with the remaining cookies and frozen yogurt. Return the sandwiches to the freezer to firm up.

Nutrition Facts

225 calories; protein 5.4g; carbohydrates 42.5g; dietary fiber 2.9g; sugars 15.1g; fat 4.6g; saturated fat 0.3g; cholesterol 0.4mg; vitamin a iu 22.1IU; vitamin c 8.2mg; folate 8.1mcg; calcium 93.9mg; iron 1.1mg; magnesium 14.1mg; potassium 166.1mg; sodium 195.8mg; thiamin 0.1mg.

3 other carbohydrate, 1 fat