Skinny Ice-Cream Sandwich Sundaes

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 1 Minute
Freeze: 30 Minutes

Nutritional Information

Calories 112
Fat 3.4 g
Satfat 1.5 g
Monofat 0.7 g
Polyfat 0.5 g
Protein 3.1 g
Carbohydrate 19.8 g
Fiber 2.4 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 72 mg
Calcium 4 mg

Ingredients

Wax paper
6 reduced-fat ice-cream sandwiches
4 extra-dark chocolate squares, coarsely chopped
1/4 cup chopped lightly salted peanuts*
Toppings: diced fresh pineapple, diced kiwifruit

Preparation

1. Line a baking sheet with wax paper; top with ice-cream sandwiches.

2. Microwave chocolate in a microwave-safe glass measuring cup at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Immediately spoon 1 tsp. melted chocolate onto each ice-cream sandwich, and sprinkle with nuts; lightly press nuts into chocolate. Lightly cover with plastic wrap, and freeze sandwiches 30 minutes.

3. Cut each sandwich into quarters, and place 2 pieces in each of 12 small bowls. Drizzle with 1 Tbsp. Strawberry Sauce, and sprinkle with desired toppings. Serve immediately.

*Toasted pecans may be substituted. Preheat oven to 350°. Bake 1/4 cup chopped pecans in a single layer in a shallow pan 7 to 8 minutes or until toasted and fragrant, stirring occasionally.

Note: We tested with Hershey's All Natural Extra Dark Chocolate (60% Cacao) squares and The Skinny Cow Low Fat Vanilla Ice Cream Sandwiches.

Note: Nutritional analysis includes 1 Tbsp. Strawberry Sauce (not including toppings).

Note:

August 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note