However, without any changes, the original recipe below isn't bad in nutrition numbers, given that we are discussing dessert. It's basically one cookie and one tablespoon of ice cream with minimal additional trims, and you can see in the nutrition information that it can be worked into a meal plan, as long as you keep portion size in mind.
A slight tweaking of the recipe can be accomplished without altering the flavor and nature of the dessert. Omit the sugared spoon handle and sugar mixed into the walnuts (or use Splenda), opt for Hershey's dark chocolate chips instead of semisweet; use raspberry all fruit spread or jam sweetened with Splenda and select vanilla sugar-free ice cream or frozen yogurt.
I wouldn't garnish with the raspberry on top before freezing, as recipe directs, but instead add it just before serving so it wouldn't be frozen or partially thawed. I guess the cook's goal was to have the recipe a make-ahead, so the raspberry had to be in place with the cups ready to go from the freezer.
Mini Ice Cream Cookie Cups
1 16-ounce package Pillsbury Ready to Bake refrigerated sugar cookies
4 teaspoons sugar
1/3 cup chopped walnuts, finely chopped
1/2 cup semisweet chocolate chips
1/4 cup seedless red raspberry jam
1 1/2 cups vanilla ice cream, softened
24 fresh raspberries
SPRAY 24 mini muffin cups with cooking spray; place 1 cookie dough round in each muffin cup; bake 15 to 20 minutes at 350° until golden brown.
PLACE 2 teaspoons sugar in small bowl; dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch wide indentation; cool completely in pan, about 20 minutes.
MIX walnuts and remaining sugar; set aside; microwave chocolate chips on high uncovered 30 to 60 seconds, stirring after 30 seconds until smooth.
RUN knife around cookie cups edges to loosen; gently remove from pan and dip rim of each cup into melted chocolate, then into walnut mixture; place on cookie sheet with sides.
MICROWAVE jam uncovered on high about 15 seconds to melt; spoon 1/2 teaspoon jam into each cup; freeze cups to set chocolate.
SPOON ice cream into cups using small cookie scoop or measuring tablespoon; top each cup with fresh raspberry; store in freezer.
LET stand 5 minutes before serving.
Nutrition information: Per tartlet: 150 calories, 70 calories from fat, 7 grams fat, 2 grams saturated fat, zero milligrams cholesterol, 60 milligrams sodium, 19 grams carbohydrates, zero grams fiber, 12 grams sugars, 1 gram protein.
Reach Judy Grigoraci at ...@suddenlink.net.