KONA COFFEE ICE MILK
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)
-CHOCOLATE COOKIE CUPS-
1/2 c Sugar
3 tb All-purpose flour
3 tb Quick-cooking oats
2 tb Finely chopped almonds
1 tb Unsweetened cocoa
1/4 tb Salt
2 tb Margarine, melted
1/2 tb Vanilla extract
1/4 ts Almond extract
3 Egg whites, lightly beaten
Vegetable cooking spray
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.
Yields
12 Servings