| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 6 |
c |
2% low-fat milk |
| 3/4 |
c |
Evaporated skimmed milk |
| 2/3 |
c |
Ground Kona coffee |
| 3/4 |
c |
Sugar |
| 2/3 |
c |
Light-colored corn syrup |
|
|
Chocolate Cookie Cups |
|
|
Grated semisweet chocolate |
|
|
optional |
| 1/2 |
c |
Sugar |
| 3 |
T |
All-purpose flour |
| 3 |
T |
Quick-cooking oats |
| 2 |
T |
Finely chopped almonds |
| 1 |
T |
Unsweetened cocoa |
| 1/4 |
T |
Salt |
| 2 |
T |
Margarine, melted |
| 1/2 |
T |
Vanilla extract |
| 1/4 |
t |
Almond extract |
| 3 |
|
Egg whites, lightly beaten |
|
|
Vegetable cooking spray |
INSTRUCTIONS
INSTRUCTIONS FOR Kona Coffee Ice Milk: Combine first 3 ingredients in
a saucepan; cook over low heat 30 minutes. Remove from heat; cover and
let stand 20 minutes. Strain mixture into a bowl; discard coffee
grounds. Add sugar and corn syrup; stir well. Pour mixture into
freezer can of an ice-cream freezer; freeze according to
manufacturer's instructions. Spoon ice milk into a freezer-safe
container; cover and freeze for at least 2 hours. Yield: 12 servings
(serving size: 2/3 cup ice milk and 1 cookie). INSTRUCTIONS FOR
Chocolate Cookie Cups: Combine the first 6 ingredients in a medium
bowl. Combine margarine, extracts, and egg whites; stir well. Add to
dry ingredients, stirring just until dry ingredients are moistened.
Coat baking sheets with cooking spray; using a finger, trace 12
(3-inch) circles on baking sheets. Spoon 1 tablespoon batter into
center of each circle; spread batter to outside edge of each circle.
Bake at 350 degrees for 10 minutes or until edges appear dry. Remove
cookies from pan immediately, and place each cookie over an inverted
6-ounce custard cup (or jar) coated with cooking spray. Shape the
cookies around custard cups to form cookie cups, and let cool
completely. Yield: 1 dozen (serving size: 1 cookie). Per serving: 244
Calories; 5g Fat (17% calories from fat); 7g Protein; 45g
Carbohydrate; 10mg Cholesterol; 271mg Sodium Serving Ideas : Serve ice
milk in Chocolate Cookie Cups. NOTES : Sprinkle with chocolate, if
desired. Recipe by: Cooking Light, Jul/Aug 1995, page 100 Posted to
MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.
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