YIELD: Makes 2 dozen
For Honey Cookies:
2 3/4 cups – sifted flour
1 tsp. – baking soda
1 tsp. – baking powder
1/2 cup – unsalted butter
1/4 cup – low fat greek yogurt
1 cup + 2 T – honey
1 – egg
1 tsp. – vanilla extract
For Peaches ‘N Honey Frozen Yogurt:
4 medium – Eastern yellow ripe peaches, peeled and sliced
2 cups – nonfat vanilla yogurt
1/4 cup – honey
1/4 to 1/2 tsp. – freshly grated cinnamon
For Honey Cookies: Preheat oven to 375°F.
In small bowl combine flour, baking soda and baking powder; set aside.
In a separate bowl, cream butter and honey until smooth. Beat in egg and vanilla. Gradually add dry ingredients.
Drop rounded teaspoons of dough onto cookie sheets lined with parchment paper. Bake 7 to 10 minutes or until golden. Let stand on cookie sheet 2 minutes before removing to cool on wire rack. Makes about 4 dozen cookies, depending on size.
For Peach ‘N Honey Frozen Yogurt: Puree the peaches in a blender. (You should have about 1 1/2 cups of pureed peaches). Add yogurt and honey to a bowl and combine the pureed peaches. Mix well.
Pour into a freezer bowl of an automatic frozen yogurt-ice cream maker. Turn the machine on and let mixture thicken, about 20 to 25 minutes. Stir in cinnamon by hand.
For Assembly:Once the cookies have thoroughly cooled, place 1 ice cream scoop of frozen yogurt onto a cookie and gently press a second cookie on top. Use a knife to trim the sides of excess yogurt. Repeat with remaining cookies and frozen yogurt.
Eat immediately or wrap in plastic wrap and freeze up to 2 weeks.