Cherry...those cookies are deadly! I also made the ice cream sandwich ones without the ice cream. Instead of whole wheat pastry flour I ground up oatmeal and used that as a flour and I also used natty peanut butter instead of almond butter (easier to find).
NGREDIENTS:
VANILLA FROZEN YOGURT
1 1/2 cups strained low-fat plain yogurt
1/4 cup agave nectar
2 tsp pure vanilla extract
CHOCOLATE-SPIKED OATMEAL COOKIES
Olive oil cooking spray
1 1/4 cup quick-cook old-fashioned oats
1/2 cup whole-wheat pastry flour
2 tsp flaxseed meal
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp sea salt
1/4 cup agave nectar
1 large egg white
2 tsp unsalted almond butter
1 tsp pure vanilla extract
1/4 cup dark bittersweet chocolate chips (about 40 grams)
CE "ICE CREAM" SANDWICHES
1 recipe Vanilla Frozen Yogurt (see above)
1 recipe Chocolate-Spiked Oatmeal Cookies (see above)
INSTRUCTIONS:
YOGURT
In a mixing bowl, combine strained yogurt, agave and vanilla. Stir until well blended, then spoon mixture into a shallow 9 x 9-inch non-reactive freezer-safe container.
Transfer container to freezer and chill until mixture is starting to freeze slightly around the edges, about 45 minutes. Scrape ice crystals from edges with a spatula and mix thoroughly back into yogurt mixture. Continue to blend until creamy again, about 2 minutes. Return container to freezer and repeat this process 2 more times, for a total of 3 times. Each time the mixture will get thicker and a little harder to blend. After the third mixing, return container to freezer until ready to eat, about 2 to 3 hours. For best results, store tightly sealed in freezer and use within 2 to 3 days.
CHOCOLATE-SPIKED OATMEAL COOKIES
Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray
In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.
In a small mixing bowl, whisk together agave, egg white, almond butter and vanilla.
Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.
Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2½-inch circles. Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days.
CE "ICE CREAM" SANDWICHES
To assemble sandwiches, spoon 3 tbsp frozen yogurt between 2 cookies. If yogurt is too hard to scoop, allow it to warm slightly for a few minutes on counter until desired consistency. Repeat for remaining cookies. Eat immediately or transfer to freezer-safe container and store in freezer until ready to eat. For best results, eat within 2 to 3 hours of filling cookies.
Nutrients per 1 CE “Ice Cream” Sandwich: Calories: 260 Total Fat: 4.5 g, Sat. Fat: 2 g, Carbs: 50 g, Fiber: 3 g, Sugars: 33 g, Protein: 8 g, Sodium: 140 mg, Cholesterol: 5 mg
