Frozen Mud Pie Sandwiches

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.

Yield: 10 sandwiches (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 30%
  • Fat: 3.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.7g
  • Carbohydrate: 16.7g
  • Fiber: 0.0g
  • Cholesterol: 11mg
  • Iron: 0.4mg
  • Sodium: 62mg
  • Calcium: 38mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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