Amish Boiled Cookies 2 Ww Points Food

AMISH BOILED COOKIES - 2 WW POINTS

Amish Boiled Cookies - 2 Ww Points image

I don't recall where I got this recipe from but we like these cookies. You can use full fat products if desired.

Provided by bmcnichol

Categories Dessert

Time 1h5m

Yield 44 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup light butter
1/2 cup 1% low-fat milk
2 cups sugar
3 tablespoons unsweetened cocoa
1/2 cup reduced-fat peanut butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups quick-cooking oats
1/2 cup chopped pecans

Steps:

In a small saucepan, over medium heat, mix the butter, milk, sugar, and cocoa.
Bring to a boil and cook for 1 minute
Remove from heat and stir in the peanut butter, vanilla, and salt.
Mix in the oats and pecans.
Using a small cookie scoop or teaspoon, drop onto waxed paper and allow cookies to stand 1 hours
Store in an airtight container.

LEMON-GINGER FROZEN YOGURT - 2 WW POINTS

Lemon-Ginger Frozen Yogurt - 2 Ww Points image

This is an adaptation of an Alton Brown recipe from foodnetwork.com. I experimented with it; the first time I halved the amount of yogurt, but used the original amounts of lemon juice and ginger. Too fiery for us! Now I use just enough ginger to give it flavor, but the lemon predominates. The crystallized ginger gives it that ginger "pop." The 'Zaar nutritional information may be off -- I use Fage Total Nonfat Yogurt, which means a 1/2 cup portion is 87 calories, 0 g. fat (2 WW points).

Provided by KLHquilts

Categories Frozen Desserts

Time P1DT45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 cups plain yogurt (plain, I use Fage Total nonfat yogurt)
1/4 cup light corn syrup (light)
3/8 cup sugar
3 tablespoons fresh lemon juice (fresh)
2 teaspoons lemon peel (finely grated)
1 teaspoon fresh ginger (fresh, finely minced or grated)
1/4 cup crystallized ginger (I use The Ginger People's crystallized ginger chips)

Steps:

If you use Greek strained yogurt, you don't need to do this step. If you use regular supermarket plain yogurt, it's a good idea to place it in a colander lined with cheesecloth and set it over a bowl. Drain it for 12 hours in the refrigerator. When you're ready to make the yogurt base, throw out the liquid in the bowl and use the strained yogurt.
Combine yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. You can mix it in a blender or food processor, or just mix it by hand. Refrigerate overnight.
Transfer to your ice cream maker and freeze according to the manufacturer's instructions.
A few minutes before the yogurt is done, add the crystallized ginger chips. (If chips are on the large size, run 'em through a mini-chop before you blend them into the yogurt.).
You can serve immediately, or pop it back in to the freezer for two hours and then serve.

Nutrition Facts : Calories 143, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 63.1, Carbohydrate 23.9, Fiber 0.1, Sugar 18.1, Protein 4.3

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