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Frozen Lemon Sandwich Cookies

This frozen yogurt dessert keeps the fat low by using a low-fat frozen yogurt and lemon curd to make the frozen mixture.

Frozen Lemon Sandwich Cookies

From  Eat This
Cool off from that summer heat with these colorful frozen yogurt sandwiches!

Yield

9 servings

Ingredients

  • 18 graham cracker squares
  • 3 cups low-fat vanilla frozen yogurt, left out until softened
  • 1/2 cup store-bought lemon curd
  • 1 tsp lemon zest
  • 1/3 cup toasted slivered almonds or jimmies (optional)

How to Make It

  • Line an 8×8-inch baking pan with plastic wrap, extending wrap over edges of pan. Arrange half of the graham crackers in the bottom of the pan to form a layer, trimming, if necessary.
  • Place frozen yogurt in a large bowl; stir until softened and spreadable. Add lemon curd and lemon zest; fold gently to swirl. Spread lemon mixture over the graham cracker layer, smoothing the top to an even layer. Top with the remaining graham crackers. Cover and freeze at least 4 hours or until firm.
  • Use plastic wrap to lift ice cream sandwiches out of pan. Unwrap and cut into 9 squares using a serrated knife. Dip one side of each sandwich cookie in almonds, if desired. Wrap sandwiches individually with plastic wrap then place in an airtight container; cover. Store in the freezer for up to 1 month.

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Cake Magazine: Frozen Lemon Sandwich Cookies
Frozen Lemon Sandwich Cookies
This frozen yogurt dessert keeps the fat low by using a low-fat frozen yogurt and lemon curd to make the frozen mixture.
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