(makes 6 servings plus cookies leftover)
|1 1/2||cups (234 g) rolled oats|
|1/2||cup (60 g) unbleached flour|
|1/2||tablespoon (7,5 ml) ground cinnamon|
|1/2||teaspoon ( 2.5 ml) baking soda|
|1||teaspoon one-to-one sugar substitute|
|2 1/2||tablespoons (37.5 ml) frozen peach or pear juice concentrate, defrosted|
|1/2||cup (120 g) reduced-fat stick margarine, melted|
|butter-flavored refrigerated cooking spray|
|3||cups (580 g) fat-free, sugar-free vanilla ice cream|
- Preheat oven to 375°F (190°C) , Gas Mark 5.
- In a large bowl combine the oats, flour, cinnamon, baking soda, and sugar substitute. Add the defrosted fruit juice and margarine. Mix well.
- Drop by teaspoons onto a nonstick cookie sheet lightly coated with cooking spray. Bake 10 minutes, until lightly browned. Let sit on baking sheet for a few minutes until you transfer them to a rack to cool.
- To assemble sandwiches, place 6 cookies on a serving tray, bottom side up. Top each cookie with 1/2 cup (48 g) of the ice cream. Place another cookie on top and push together slightly. Serve at once. Store remaining cookies in a air tight container.
|Per serving:||202 calories (28% calories from fat), 6 g protein, 6 g total fat (1.3 g saturated fat), 32 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 218 mg sodium|
|Diabetic exchanges:||2 carbohydrate (bread/starch), 1 fat|
|Per servings (2 cookies only):||117 calories (48% calories from fat), 3 g protein, 6 g total fat (1.3 g saturated fat), 13 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 168 mg sodium|
|Diabetic exchanges:||1 carbohydrate (bread/starch), 1 fat|