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Low Fat Chocolate Peanut Butter Ice Crea




Source of Recipe


Marla


List of Ingredients




Low Fat Chocolate Peanut Butter Ice Cream Cookie Sandwiches

16 Low Fat Chocolate Peanut Butter Cookies
1 quart, 4 cups fat free chocolate frozen yogurt or fat free chocolate ice cream

Low Fat Chocolate Peanut Butter Cookies

1 1/2 cups unbleached flour
2 teaspoons baking powder
1 heaping tablespoon malted milk powder
1 tablespoon butter flavoring, Butter Buds, Molly McButter, etc.
½ cup brown sugar, firmly packed
½ cup sugar
1/3 cup peanut butter




Recipe



1. Place 8 cookies spaced evenly apart; bottom side up on a nonstick or stick resistant baking sheet. Top each cookie with approximately ½ cup firm but not hard ice cream or yogurt.

2. Top each with additional cookie and press firmly but gently down to spread and even out filling between cookies. Cover baking sheet loosely with plastic wrap and allow cookie sandwiches to chill in freezer until center is firm and cookies are frozen, 1 to 2 hours.

3. Serve or wrap individually in plastic until ready to serve. Cookie sandwiches can be made a few days ahead of time and will keep well up to 2 weeks in the freezer. Allow cookies to soften a few minutes before serving after removing from freezer.

Yield 8 cookie sandwiches

each at approximately 280 calories; 5.4 grams total fat; 2.0 grams saturated fat; 0 cholesterol; 53 grams total carbohydrate; 1 gram dietary fiber; 6.6 grams protein; 180 milligrams sodium
Compare traditional recipe at 450 calories and 24 grams total fat

Low Fat Chocolate Peanut Butter Cookies

1. Stir flour, baking powder, malted milk powder and butter flavoring together in a bowl until well combined; set aside.
2. Preheat oven to 350º F. In a mixing bowl, cream peanut butter and shortening replacement together until smooth. Add sugars and mix until well combined. Add egg whites and vanilla, beating again until smooth.
3. Gradually add flour mixture, beating until well blended. Stir in chocolate chip pieces.
4. If possible, cover and chill dough 1 to 2 hours for easier handling. Lightly flour hands and shape dough into 2-inch balls and place about 2-inches apart on non-stick baking sheets or baking sheets lightly sprayed with non-stick cooking spray. Flatten cookies to 1/3 -inch high with a fork dipped in flour, pressing tines once into dough and then crisscrossing the first pattern to make the characteristic crosshatch design in cookies. Dip fork in flour every few cookies to keep dough from sticking to tines.
5. Bake cookies until lightly browned and feel firm when touched gently (10 to 12 minutes). Transfer cookies to wire racks to cool.


Yield: about 30, 3 ½ to 4- inch cookies each at approximately 95 calories; 2.7 grams total fat; 1 gram saturated fat; 0 milligrams cholesterol; 17 grams carbohydrate; 0.5 gram dietary fiber; 1.8 grams protein; 63 milligrams sodium.