I was searching every where to find this recipe and I finally found it! I am a huge fan of this recipe, especially, when it is still extremely hot outside.
Clean Eating "Ice Cream" Sandwiches
From Clean Eating Magazine July/August 2009
From Clean Eating Magazine July/August 2009
Vanilla Frozen Yogurt
Ingredients
1.5 cups strained low fat plain yogurt
1/4 cup agave nectar
2 tsp vanilla
1/4 cup agave nectar
2 tsp vanilla
Directions
In a mixing bowl, combine strained yogurt, agave, and vanilla. Stir until blended, then spoon mixture into a shallow 9x9" non-reactive freezer-safe container.
Transfer container to freezer and chill until mixture is starting to freeze slightly around 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 harder to blend. After third mixing, return container to freezer until ready to eat, about 2-3 hours. For best results, store tightly sealed in freezer and use within 2-3 days.
Transfer container to freezer and chill until mixture is starting to freeze slightly around 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 harder to blend. After third mixing, return container to freezer until ready to eat, about 2-3 hours. For best results, store tightly sealed in freezer and use within 2-3 days.
Chocolate-Spiked Oatmeal Cookies
Ingredients
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 (I had more success with out the baking powder - they were flatter)
1/4 tsp salt
1/2 cup agave nectar
1 large egg white
2 tsp. unsalted almond butter
1 tsp vanilla extract
1/4 cup dark mini chocolate chips
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 (I had more success with out the baking powder - they were flatter)
1/4 tsp salt
1/2 cup agave nectar
1 large egg white
2 tsp. unsalted almond butter
1 tsp vanilla extract
1/4 cup dark mini chocolate chips
Directions
Preheat oven to 350 degrees and lightly spray 2 baking sheets with olive oil.
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 and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2.5 inch circles. Bake 9-10 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 2-3 days.
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 and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2.5 inch circles. Bake 9-10 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 2-3 days.
Putting the two together:
To assemble sandwiches, spoon 3 Tbs 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 of transfer to freezer-safe container and store in freezer until ready to eat. For best results, eat within 2-3 hours of filling cookies.
Makes 8 cookie sandwiches
Nutritional Facts:
calories 260
Nutritional Facts:
calories 260
total fat 4.5g
carbs 50g
fiber 3g
protein 8g
ENJOY!
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