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Friday, October 13, 2017
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Cookies 'N' Cream Crunch (Diabetic)


Published: Friday, October 13, 2017

6½ oz. pkg. sugar-free chocolate sandwich cookies, crushed

1/3 c. chopped pecans

3 Tbsp. reduced-calorie margarine, melted

1 quart vanilla no-sugar-added, fat-free ice cream, softened

 Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9" square pan. Freeze 10 minutes.

Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.

To serve, let stand at room temperature 5 minutes; cut into 9 squares. —9 servings.

• Exchange (per square): 232 calories, 10 g fat, 2 g saturated fat, 6 g protein, 34 g carbohydrate, 0 mg cholesterol, <1 g fiber, 182 mg sodium.

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