Yael says, “This is an easy recipe because you can use store-bought non-fat frozen yogurt. Add ½ cup of your favorite fruit into vanilla frozen yogurt, and it will make it a healthier snack. See below for a tip to dip your frozen yogurt sandwich in all sorts of fun stuff!
Makes 12 sandwiches
1/2 cup Dutch-process cocoa
1/2 cup all-purpose flour
½ cup of fruit (example: berries, tropical fruits)
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg white
1/2 pint nonfat frozen vanilla yogurt
To make the cookies:
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment.
In a large bowl, sift together the cocoa, flour, and salt. Set aside. In the bowl of an electric mixer, combine the butter, sugars, and vanilla. Beat on medium speed for 3 to 5 minutes until light and fluffy. Add the egg white and combine well. Add the flour mixture and mix until just combined. Form into a ball, cover tightly with plastic wrap, and refrigerate for 15 to 20 minutes.
Using a melon baller or teaspoon, scoop the dough and drop onto the baking sheet. Flatten gently with the palm of your hand. Bake for 10 to 12 minutes and remove to a cooling rack.
To make the sandwiches:
When cool, spoon about a tablespoon of frozen yogurt on the flat side of the cookie and top with a second cookie. Serve. The prepared sandwiches can be stored in a rigid container and frozen up to 1 week.
Yael’s tip: You can add most fruits when making frozen yogurt. When you have created the frozen yogurt sandwiches freeze them. Once frozen take them out. Have ready melted dark chocolate. Make one sandwich at a time. Dip the ice cream sandwich into melted dark chocolate, then immediately after roll the sides into chopped nuts (almonds, peanuts or pistachios), dried chopped fruits and small dark chocolate chips. The nuts add a healthy protein/fiber, the chopped dried fruit (no sugar added variety) add a sweet touch and the dark chocolate adds antioxidants.