Cookies and Cream Yogurt Pops
2 cups nonfat vanilla yogurt
1/2 cup cookie crumbs (from
reduced-fat Oreo cookies)
4 teaspoons chocolate sprinkles
Place two tablespoons of yogurt into each of four Popsicle molds or a paper cup. Sprinkle with cookie crumbs; top with remaining yogurt. If using paper cups, insert craft stick in center of pop. Freeze one to two hours until pops are slightly firm. Remove from freezer; roll in chocolate sprinkles until coated. Freeze two to four hours until completely firm.
Makes 4 servings.
Nutritional values per serving: 132 calories, 1g fat, 26g carbohydrate, 3 mg cholesterol, 6g protein, and 102 mg sodium
1 cup (2 sticks) butter, softened (NO substitutions)
1/2 cup confectioners' sugar
2 teaspoons almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans (optional)
Colored sugar (red, green, blue, yellow, pink, etc.)
Preheat oven to 400 degrees F.
Mix butter, confectioners' sugar and almond extract in bowl. Mix until light. Add flour and salt. Mix well. Chill the dough until you are ready to bake or bake immediately.
When ready to bake, roll dough into small balls, then roll in colored sugar. Place on ungreased cookie sheet and bake for about 10 to 12 minutes.
Yields about 4 dozen.