Ginger and cream sandwiches
Make a batch of these low calorie melt-in-your-mouth ginger and cream sandwiches, quick, affordable and delicious they make a great dessert!
Ingredients
- at least 10-hole muffin tin or baking tray/container with paper cases (to keep sandwiches upright when freezing)
- ½ cup instant black coffee made with 1 tablespoon coffee granules
- 150g vanilla frûche
- 150g extra-light cream cheese spread
- ¼ teaspoon cinnamon (optional)
- 20 ginger nut biscuits
Instructions
1 Make up coffee and leave to cool slightly. To make filling, mix vanilla frûche and cream cheese together with cinnamon (if using). Prepare tin or plastic cases.
2 Dunk each biscuit in coffee for a few seconds. Sandwich 2 biscuits together with cream then place each in a muffin-tin hole. Freeze for at least 3 hours until solid. Remove from freezer 10 minutes before serving.
Nutrition Info (per serve)
Kilojoules 440kJ
Calories 105cal
Protein 4g
Total fat 3g
Saturated fat 1g
Carbohydrates 15g
Sugars 10g
Dietary fibre 1g
Sodium 80mg
Calcium 70mg
Iron 0.5mg
Variations
You can add a little rum for something extra special: use half rum and half coffee.
HFG tip
These sandwiches can be frozen for up to 2 days.
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Average Rating
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Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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