The traditional snickerdoodle cookie has been given a fresh spin with these cinnamon roll cookies.
| Prep Time: | 5 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups lowfat vanilla yogurt
- 1 cup low-fat milk
- ⅓ cup white sugar
- ½ teaspoon peppermint extract
- ½ cup dark chocolate chips
Instructions
- Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
- Transfer yogurt mixture to ice cream maker and freeze according manufacturer’s directions.
- Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.
- I use dark chocolate chips because I prefer the flavor and they have health benefits too. You can use regular chocolate chips if you prefer.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 54 mg |
| Sugars | 24 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |