Almond Ginger Ice Cream Sandwiches  

Cooking Light's Light and Easy Cookbook

2 cups vanilla nonfat ice cream, softened
1/3 cup finely chopped almonds, toasted
1/8 tsp almond extract
16 (2-inch-round) thin gingersnaps

Combine first 3 ingredients in a bowl, stirring well. Spread 1/4 cup ice cream mixture onto each of 8 gingersnaps; top with remaining gingersnaps. Place on a baking sheet, and freeze until firm.

Wrap sandwiches individually in plastic wrap, and store in freezer. Makes 8 Servings.

Per Serving: 117 Cal; 6 g Total Fat; 14 g Carb; 5 mg Cholesterol; 28 mg Sodium; 3 g Protein; 1 g Fiber; 60 mg Calcium. Exchanges: 1 Starch; 1 Fat.