Make several of these low-fat chipwiches at once and store them in your freezer so you have some on hand for later. For freezing, stick the wrapped sandwiches in resealable freezer bags to keep the ice cream from getting icy.
Recipe information
Yield
makes 1 serving
Ingredients
2 reduced-fat chocolate chip cookies (10 to 12 g per cookie; I used Chips Ahoy! Reduced Fat Real Chocolate Chip Cookies)
2 tablespoons fat-free churned vanilla ice cream (I used Breyer’s Double Churn)
Preparation
Step 1
Spread the ice cream evenly over the bottom of one of the cookies. Place the other cookie atop the ice cream, smooth side down, to form a sandwich. Wrap the sandwich snugly in plastic wrap and freeze for at least 1 hour, or up to 10 days.
nutrition information
Step 2
Calories: 117
Step 3
Protein: 1g
Step 4
Carbohydrates: 21g
Step 5
Fat: 3g
Step 6
Saturated Fat: 1g
Step 7
Cholesterol: 0mg
Step 8
Fiber: 1g
Step 9
Sodium: 106mg
Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.
Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.
