- Wax paper
- 6 reduced-fat ice-cream sandwiches
- 4 extra-dark chocolate squares, coarsely chopped
- 1/4 cup chopped lightly salted peanuts*
- Strawberry Sauce
- Toppings: diced fresh pineapple, diced kiwifruit
- 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
How to Make It
Line a baking sheet with wax paper; top with ice-cream sandwiches.
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.
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).