Ginger and cream sandwiches

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Make a batch of these low calorie melt-in-your-mouth ginger and cream sandwiches, quick, affordable and delicious they make a great dessert!

Serves: 10 (makes 10 sandwiches)

Time to make: 15 mins , plus at least 3 hrs freezing

Ingredients

More weights & measures

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

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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.

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.

Nutrition Info (per serve)

Calories 105cal

Kilojoules 440kJ

Protein 4g

Total fat 3g

–Saturated fat 1g

Carbohydrates 15g

–Sugars 10g

Dietary fibre 1g

Sodium 80mg

Calcium 70mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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