Our version of this summertime ice-cream sandwich has its own fudge sauce. These sandwiches can be stored in the freezer for up to 4 days.
2 tablespoons sugar
2 tablespoons light-colored corn syrup
1 1/2 tablespoons unsweetened cocoa
1 tablespoon 1% low-fat milk
1 teaspoon stick margarine
1/4 teaspoon vanilla extract
1 1/4 cups coffee low-fat frozen yogurt, softened
20 chocolate wafer cookies
How to Make It
Combine first 4 ingredients in a small heavy saucepan, and bring to a boil over medium-low heat, stirring frequently with a whisk. Cook 2 minutes or until thick, stirring frequently. Remove from heat; stir in margarine and vanilla extract. Cover and chill thoroughly.
Spread 2 tablespoons yogurt onto each of 10 cookies; top with about 1 teaspoon toffee syrup and remaining cookies, pressing gently. Freeze at least 1 hour.