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Mini Frozen Yogurt Sandwiches

Mini Frozen Yogurt Sandwiches 12.000

Sarah L. Voisin/The Washington Post

Nourish Aug 22, 2012

With imagination and gentle handiwork, it's easy to transform frozen yogurt, a stack of cookies and a few trimmings into adorable, sweet sandwiches good for adults and children alike. With just the right balance of cookie to yogurt to topping, these little treats are addictive.

The key is to find thin wafer cookies that are low in fat and calories, big on flavor and sturdy enough to stay in one piece when being pressed into a sandwich. Anna's Thins, available at Whole Foods Markets, work fine, as do several other brands. When you press any cookie too hard, it will break, but freeze the sandwich anyway; once frozen, it will hold together and taste just as good.

When you're picking trimmings for the side of the cookies, make sure to go small. Nuts and dried fruits should be chopped into mini-chip-size pieces. Anything bigger won't fit.

Make Ahead: The cookie sandwiches need to be wrapped and frozen for at least 1 hour and up to 4 days.

Servings: 12
  • 2 cups vanilla nonfat frozen yogurt
  • 24 thin wafer cookies, plus more in case of breakage (see headnote)
  • About 12 teaspoons any combination of mini chocolate chips, nuts, granola and dried fruit, finely chopped


Line a baking sheet with plastic wrap and place it in the freezer.

Remove the yogurt from the freezer and let it soften for a few minutes. Don't wait long; it will defrost quickly. As soon as it is soft enough to work with, hold one cookie with its bottom side up and spread or lay a slice of the frozen yogurt over it. Cover the outside edge of the yogurt-covered cookie with the chips, fruit or desired garnish. Top with a second cookie, placed bottom side down, pressing just enough to make sure the top cookie is stuck to the yogurt. Immediately place the sandwich on the baking sheet in the freezer. Repeat to form a total of 12 cookie sandwiches. If the yogurt becomes too soft as you work, return it to the freezer to firm up before proceeding.

Allow the sandwiches to freeze for 45 minutes, then wrap them with plastic wrap and return them to the freezer for at least 1 hour and up to 4 days (wrapped individually and placed in a freezer-safe plastic food storage bag). Serve frozen.

Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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Nutritional Facts

Calories per mini-sandwich (using dried fruit): 80

% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 65mg 3%

Total Carbohydrates: 15g 5%

Dietary Fiber: 0g 0%

Sugar: 9g

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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