Banana Split Ice-Cream Sandwiches

Makes 6 servings (serving size: 1 sandwich)

The vanilla cookies are very thin and are made from a batter that requires chilling before shaping. They’ll be soft when warm but light and crisp after they cool. Gooey toppings make this a good knife-and-fork sandwich. Assemble just before serving.

ingredients

COOKIES:
7 tablespoons powdered sugar
6 tablespoons sifted all-purpose flour
1/4 teaspoon vanilla extract
1 large egg
FILLING:
2 cups vanilla low-fat ice cream, softened
3/4 cup ripe mashed banana (about 1 1/2 medium bananas)
6 tablespoons coarsely chopped dry-roasted peanuts, divided
REMAINING INGREDIENTS:
6 tablespoons frozen fat-free whipped topping, thawed
6 tablespoons chocolate syrup
6 maraschino cherries, drained

directions

1
To prepare cookies, combine sugar and flour, stirring with a whisk. Add vanilla and egg, and beat with a mixer at medium speed 2 minutes. Cover and refrigerate 2 hours.
2
Preheat oven to 350°.
3
Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over, and secure with masking tape. Spoon about 1 tablespoon batter into center of each drawn circle; spread batter to outside edge of each circle. Bake at 350° for 6 minutes or until edges begin to brown. Carefully remove cookies from paper, and cool completely on wire racks. Repeat procedure with the remaining batter, reusing the parchment paper.
4
To prepare the filling, combine the ice cream, banana, and 1/4 cup peanuts, stirring well.
5
Place 1 cookie on each of 6 plates. Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie. Top with remaining cookies, flat sides down, pressing gently. Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, 1 teaspoon peanuts, and 1 cherry. Serve immediately.

notes

CALORIES 310(20% from fat); FAT 7g (sat 1.6g,mono 2.3g,poly 1.6g); IRON 0.8mg; CHOLESTEROL 39mg; CALCIUM 79mg; CARBOHYDRATE 55.9g; SODIUM 54mg; PROTEIN 6.9g; FIBER 2.3g

Source: Cooking light