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August 28, 2004
Pumpkin and Maple Ice-Cream Sandwiches
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
3/4 cup granulated sugar
1/2 cup butter, softened
1/3 cup packed brown sugar
1 cup canned pumpkin puree
1/4 cup egg substitute
1 teaspoon vanilla extract
Cooking spray
Filling:
1 quart fat-free vanilla ice cream
1/3 cup maple syrup
Preheat oven to 350°.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and pie spice, stirring with a whisk. Place granulated sugar, butter, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add pumpkin, egg substitute, and vanilla; beat well. Gradually add flour mixture to sugar mixture, stirring just until moist.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. With moist hands, flatten cookies into 3-inch circles. Bake at 350° for 15 minutes or until set. Remove cookies from baking sheet; cool completely on wire racks.
To prepare filling, combine ice cream and syrup; cover and freeze 30 minutes or until firm. Spread about 1/4 cup ice cream onto the flat side of each of 15 cookies. Top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.
Yield: 15 servings (serving size: 1 sandwich)
CALORIES 263 (22% from fat); FAT 6.5g (sat 3.9g, mono 1.8g, poly 0.4g); PROTEIN 4.5g; CARB 46.9g; FIBER 1.6g; CHOL 16mg; IRON 1.5mg; SODIUM 213mg; CALC 90mg
Posted by carcharhinid at August 28, 2004 02:00 PM