For many, chocolate is the food of love. So, it’s often associated with that most romantic of holidays, Valentine’s Day.
You can use chocolate sparingly by drizzling melted chocolate or even store-bought chocolate syrup on the plate on which you’ll serve a luscious dessert. If you have an artistic bent, part of your design could include a free-form heart.
A wafer-thin chocolate cookie partially inserted into the top of a parfait of pudding layered with whipped cream and bananas in a champagne flute is an easy approach. You can sprinkle cocoa onto the whipped cream and top it with a cherry, if desired.
Or use a potato peeler to shave chocolate curls onto cake or ice cream.
The Associated Press meshes many folks’ favorite dessert, ice cream, with chocolaty cookies for a grown-up take on that kids’ treat --- the ice cream sandwich. The recipe calls for chocolate or strawberry ice cream, but you could use vanilla, mint chocolate chip or any other favorite. Peach would make a nice color mix and flavor.
Here’s the recipe to create your own for your love:
Create healthy ice cream sandwich
By JIM ROMANOFF
A chocolate indulgence for Valentine’s Day is a must, but that doesn’t have to mean excessive fat and calories.
These chocolate-walnut lace cookie ice cream sandwiches can be assembled as spectacular frozen towers, and the nutritional numbers are just as impressive.
The easy-to-prepare cookies are made rich with the healthy fats in chopped walnuts, plus a small amount of intensely flavored cocoa and a prudent amount of butter for that unmistakable taste.
High-fiber oats add heft and texture to the batter, which is bound together with only a tablespoon of egg white.
As for the ice cream, you can go with chocolate if you want an intense cocoa experience or strawberry to add an appropriate touch of pink. A scoop of each wouldn’t be so bad, either.
If you want to be completely virtuous you can use nonfat frozen yogurt or ice cream, but varieties with even a small amount of fat tend to have a more luxurious mouth feel.
CHOCOLATE-WALNUT LACE COOKIE ICE CREAM SANDWICHES
Start to finish: 45 minutes (30 minutes active)
1/4 cup granulated sugar
1-1/2 tablespoons butter
1/4 cup quick-cooking rolled oats
2 tablespoons chopped walnuts
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 large egg white
1 pint low-fat strawberry or chocolate ice cream
Heat the oven to 325 F. Line a large baking sheet with foil and coat it with cooking spray or brush it with oil.
In a small saucepan over medium heat, combine the sugar and butter. Cook, stirring constantly, until the mixture is melted and bubbling, about 1 to 2 minutes. Transfer the mixture to a medium bowl.
Add the oats, walnuts, cocoa, baking powder and vanilla, then stir to combine. Set aside.
In a small bowl, use a fork to beat the egg white until it is slightly frothy. Measure out 1 tablespoon of the beaten white and stir it into the cookie batter; discard the remaining egg white or reserve for another use.
Drop half tablespoonfuls of the batter about 2 inches apart on the prepared baking sheet to make 12 cookies. Bake for 8 to 12 minutes, or until the cookies look dry and are just beginning to color on top.
Slide the sheet of foil and cookies off the baking sheet and onto a flat surface. Let the cookies cool completely. Peel the cookies off the foil.
To assemble the sandwiches, set a cookie in the center of a dessert plate. Top with 1/4 cup of the ice cream. Set a second cookie on top of the ice cream, then top that with another 1/4 cup of ice cream. Set a third cookie on top.
As you assemble the sandwiches, place them in the freezer until ready to serve.
Makes 4 servings.
Nutrition facts per serving: 232 calories; 82 calories from fat; 9 g. fat (4 g. saturated; 0 g. trans fats); 16 mg. cholesterol; 33 g. carbohydrate; 5 g. protein; 2 g. fiber; 150 mg. sodium.