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.

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