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Ingredients: 1 tablespoon plus 1-1/2 teaspoons instant coffee granules 1 tablespoon hot tap water 16 reduced-fat thin chocolate wafer cookies 1 cup nonfat vanilla ice cream or frozen yogurt Directions: Tear off eight 8 x 12-inch sheets of aluminum foil. In a cup, stir together coffee granules and water until granules have completely dissolved. To assemble, put one cookie on center of each sheet of foil; top each cookie with 2 tablespoons ice cream. Working quickly, use a fork to slightly flatten ice cream. Spoon 1/2 teaspoon coffee mixture over each serving. Lightly press remaining cookies on ice cream, allowing coffee to drip slightly. Fold long sides of foil so they overlap at center; twist ends so packet resembles a piece of wrapped candy. Place in freezer for one hour to one week before serving in wrappers. Recipe makes eight servings, one sandwich per serving. Nutritional information per serving: Calories: 60 Protein: 1g Carbohydrates: 12g Total fat: 1g Saturated: 0g Polyunsaturated: 0g Monounsaturated: 0g Cholesterol: 0mg Fiber: 0g Sodium: 59mg |