Prep 7 mins
Cook 0 mins
Found this on the WW web site. They are frozen desserts so you can make several at a time then put in the freezer for later on. 3 pts per serving
- 1 ounce chocolate wafer, about 5 cookies
- 1⁄4 teaspoon mint extract
- 1 teaspoon unsweetened cocoa
- 7 ounces fat-free whipped topping, about 1 whole aerosol can
- 1⁄4 cup skim milk
- 3 Weight Watchers peppermint patties, by Whitman's, frozen and chopped into pieces
- 2 tablespoons chocolate syrup
- 6 tablespoons light whipped topping
- Line six muffin holes with foil muffin liners.
- In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined. Divide mixture among prepared muffin liners; freeze for 2 hours or more.
- Just before serving, top each with 1/6 of mint patties, 1 teaspoon of chocolate syrup and a tablespoon of whipped topping. Yields 1 mint dessert per serving.
These were so tasty and refreshing! I made a few changes to accommodate my dietary needs, but I think they still came out great. I used 6 gluten free oreo type cookies, 1/4 c. of chocolate almond milk, and I forgot to add the cocoa powder, and though I enjoyed the flavor without, I do want to try it with next time. Also, instead of peppermint patties, I chopped up some Three Musketeer's Mint and put them right inside each cup before freezing them instead of using the candy for garnish. The end result is firmer than soft serve ice cream but softer than traditional. It's creamy and (mostly) guilt free, and best of all tastes like a Girl Scout Thin Mint cookie ice cream. Thank you for posting!