Can you believe Memorial Day is 2 weeks away? It’s crazy how quickly this spring is flying by! I sure as heck didn’t feel like winter went by as quickly!
But anyway, each Tuesday I am going to start featuring healthier recipes. I can’t promise you that they will be my own creation but I can promise you they’ll be tasty 🙂
The next two weeks I will be featuring healthier meals and treats for the upcoming holiday! Today’s recipe is from Skinnytaste.com. If you haven’t checked out her page yet I highly recommend it. My entire family loves her recipes and we make them often.
With the hot weather coming I know I enjoy having ice cream. My kids do too…a little too much since we have designated Friday as #froyofriday. I have not tried this recipe YET but will be making it for Memorial Day because I KNOW we will all enjoy it! It’s a Froyo Ice Cream Sandwich with Patriotic colors around the edge. I will probably make them again for The Fourth of July!
Here is the recipe
Skinny Low-fat Chocolate Chip Cookies
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1 sandwich • Old Points: 4 pts • Points+: 4 pts
Calories: 168.3 • Fat: 2.9 g • Protein: 3.0 g • Carb: 37.9 g • Fiber: 0.8 g • Sugar: 27.4 g
Sodium: 88.7 mg
1/3 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg white
2 tbsp apple sauce
1 tsp vanilla extract
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup mini chocolate chips
1 1/2 cups organic fat-free vanilla frozen yogurt (I used Stonyfield’s)
1/2 cup sprinkles
Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) with cooking spray.
In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, egg white, applesauce and vanilla together until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in chocolate chips….Drop by level spoonfuls about 1 inch apart onto baking sheets.
Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.
When completely cooled, place 1 1/2 tablespoons frozen yogurt (I used a cookie scoop) in between 2 cookies and sandwich together. Roll the edges in colored sprinkles, place on a platter and return to the freezer until ready to eat.