These chocolate cookie and ice cream treats are diabetic friendly.

Source: Diabetic Living Magazine

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Recipe Summary test

active:
30 mins
total:
40 mins
Servings:
20

Nutrition Profile:

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Ingredients

Ingredient Checklist
Filling

Directions

Instructions Checklist
  • 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; protein 2.3g; carbohydrates 24.3g; dietary fiber 0.9g; sugars 2.1g; fat 4.7g; saturated fat 0.9g; cholesterol 3.5mg; vitamin a iu 66.4IU; vitamin c 0.3mg; folate 1.8mcg; calcium 52.9mg; iron 1.3mg; magnesium 4.8mg; potassium 65mg; sodium 22.5mg.
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