Lemon-Ginger Cookie Stacks - 2 points
Source: WW Magazine, Jan/Feb 2012Prep: 10 minutes Cook: none Serves: 6
With rubber spatula, mix 1/2 cup plain fat-free Greek yogurt, 1/2 cup nondairy light whipped topping, and grated zest and juice of 1/2 lemon in medium bowl. Place 6 scallop-shaped ginger thin cookies (such as Anna's Ginger thins) on each of 6 plates. Top each cookie with 1 Tablespoon of yogurt mixture, sprinkle evenly with 1/2 cup fresh raspberries. Repeat layering with 6 scallop-shaped ginger thin cookies, remaining yogurt mixture and 1/2 c fresh raspberries.
Per serving (1 stack): 72 calories, 2G total fat, 1G sat fat, 0G trans fat, 1MG Cholesterol, 77MG Sodium, 12G Total Carb, 6G total sugar, 1G Fiber, 2G Protein, 59MG Calcium, Points 2.
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