Chocolate Strawberry Sandwich Cookies

I took the leftover No - Berry Strawberry Rhubarb Cake from our summer BBQ and beat it with a scoop of plain, non-fat yoghurt, rich cream cheese and milk to make a mock cookie dough. Topped with crushed cookies and baked into two-bite morsels, they made perfect sandwich cookies for my Chocolate Sweet Potato Frosting!

• Ready In: 40 mins
• Serves: 18
• Yields: 18 sandwich cookies

Ingredients

• 2  tablespoons  soft cream cheese
• 1  teaspoon vanilla
• 1 (9 inch)  strawberry  cake, crumbled (like No - Berry Strawberry Rhubarb Cake)
• 1⁄3 cup  non-fat plain  Greek yogurt
• 3  tablespoons  whole milk
•  crushed arrowroot or   vanilla wafer cookie, for topping
• 9  tablespoons  chocolate frosting, for filling (like Chocolate Sweet Potato Frosting)

Directions

1. Preheat the oven to 375F and line a cookie sheet with parchment.
2. Beat the cream cheese and vanilla until softened and creamy.
3. Add the cake, yoghurt and milk, beating well to form a moist "cookie-like" dough.
4. Scoop 36 small balls of dough and place on the sheets. Flatten slightly with damp fingers and top with cookie crumbs.
5. Bake for 25 minutes. Cool completely on the sheets.
6. Sandwich two cookies with 1/2 tbsp of the Sweet Potato Frosting and enjoy!
7. Store in the fridge.