CE “Ice Cream” Sandwiches

YOGURT

1. In a mixing bowl, combine strained yogurt, honey and vanilla. Stir until well blended, then spoon mixture into a shallow 9 x 9-inch non-reactive freezer-safe container.
2. Transfer container to freezer and chill until mixture is starting to freeze slightly around the edges, about 45 minutes. Scrape ice crystals from edges with a spatula and mix thoroughly back into yogurt mixture. Continue to blend until creamy again, about 2 minutes. Return container to freezer and repeat this process 2 more times, for a total of 3 times. Each time the mixture will get thicker and a little harder to blend. After the third mixing, return container to freezer until ready to eat, about 2 to 3 hours. For best results, store tightly sealed in freezer and use within 2 to 3 days.

CHOCOLATE-SPIKED OATMEAL COOKIES

1. Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray
2. In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.
3. In a small mixing bowl, whisk together honey, egg white, almond butter and vanilla.
4. Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.
5. Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days.

CE “ICE CREAM” SANDWICHES

1. To assemble sandwiches, spoon 3 tbsp frozen yogurt between 2 cookies. If yogurt is too hard to scoop, allow it to warm slightly for a few minutes on counter until desired consistency. Repeat for remaining cookies. Eat immediately or transfer to freezer-safe container and store in freezer until ready to eat. For best results, eat within 2 to 3 hours of filling cookies.