Day 21 : Cookies ‘n’ Cream Tortoni (Weight Watchers)

3 weeks in now, and today is also special because my baby boy is 11 months old now.  I can’t believe that in just one more month he will be celebrating his first birthday…. such a bittersweet thing.

Anyway, with all the treats and high calorie recipes lately I figured it was getting about time to throw in something a bit healthier.  Of course that doesn’t mean I want to miss out on flavor!  These little gems are not only fairly guiltless at only 3 Ww pts each (at least by the old standards), but they are super simple to make and convenient since they are frozen.  Whenever you feel like a quick dessert, just pull one out!

These can be enjoyed either frozen or thawed.  While frozen they are reminiscent of an ice cream sandwich, though not quite creamy in texture like ice cream would be.  Thawed, which is my preference they are quite like dirt cake which is a GREAT dessert as well and who knows, maybe someday that will also show up on my blog!  They are a bit less intense in flavor than they would be if made with the full fat versions of the ingredients, but for a healthier snack they are very good and deserve 5 stars we felt.  Great presentation as well for these, though they do thaw fairly fast, so if you want to serve them at a party that is something to keep in mind.

Coookies ‘n’ Cream  Tortoni

Serves : 6                        Time to make : 10 minutes

Ingredients :

  • 9 reduced fat oreo cookies
  • 1 1/2 tsp butter or margarine, melted
  • 3 (3 1/2 oz) sugar free vanilla pudding cups
  • 1/2 C. lite cool whip, thawed
  • 1/2 tsp. vanilla

Directions :

  1. Place 4 cookies into a sealed ziplock bag and using a meat tenderizer crush them into fine crumbs.  Mix with melted butter and press into the bottom of 6 lined muffin cups. (the foil ones work best for this)
  2. Place remaining cookies in back and coarsely crush.  Measure out 1/4 cup of the crumbs and set the rest aside.
  3. Mix the 1/4 cup of crumbs with the remaining ingredients and divide mixture evenly among muffin cups.
  4. Top with the reserved crumbs, cover and freeze.
  5. Once frozen remove from muffin pan and place in a freezer safe ziplock bag or serve.



Published in: on January 22, 2011 at 10:41 pm  Comments (1)  
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One CommentLeave a comment

  1. These look great – I’m all for lower fat but still yummy treats. I will give these a try.

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