This version of this summertime ice-cream sandwich has its own fudge sauce. If
coffee's not your favorite flavor, feel free to use chocolate or any other flavor of ice
cream. 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
Prep Time: 1 hour, 20 minutes
Cooking Time: 2 minutes. 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. Makes 10 sandwiches (serving size: 1 sandwich)