Cookies and Crema
For this luscious yet low-fat stacked dessert, use slice-and-bake cookie dough. For flavor and few calories, fat-free sour cream is stirred into light dessert topping.
Prep Time:
20 mins
Total Time:
28 mins
Servings:
4 servings
Ingredients
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1/4 of a 20-ounce roll refrigerated sugar cookie dough, sliced 1/4 inch thick (8 slices)
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1/2 cup light frozen whipped dessert topping, thawed
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1/2 cup fat-free dairy sour cream
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1 teaspoon finely shredded orange peel
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3 cups fresh or frozen berries (such as raspberries, blackberries, or sliced strawberries), thawed and drained
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Unsweetened cocoa powder (optional)
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Fresh mint leaves (optional)
Directions
1.
Bake cookies according to package directions. Set aside to cool
2.
Meanwhile, combine the dessert topping and sour cream. Stir in the shredded orange peel. Cover and chill until serving time.
3.
To assemble, place a cookie on each of 4 dessert plates. Top each cookie with one-fourth of the berries; top with one-fourth of the sour cream mixture (about 1/4 cup) and another cookie. If desired, sift cocoa powder lightly over each and garnish with mint. Makes 4 servings.
Nutrition information
Calories 222, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 154 mg, Carbohydrate 36 g, Fiber 4 g, Protein 3 g. Exchanges: Fruit 1, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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