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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!

  • Time to make: 15 mins, plus at least 3 hrs freezing
  • Serving: 10 people (makes 10 sandwiches)
Ratings: 5.0
Ingredients

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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

    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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