Recipe - Kona Coffee Torte

KONA COFFEE ICE MILK
6 cup 2% lowfat milk
Three fourths cup Evaporated skimmed milk
2/3 cup Ground Kona coffee
Three fourths cup Sugar
2/3 cup Lightcolored corn syrup
Chocolate Cookie Cups
Grated semisweet chocolate,
(optional)

CHOCOLATE COOKIE CUPS
One half cup Sugar
3 tablespoon Allpurpose flour
3 tablespoon Quickcooking oats
2 tablespoon Finely chopped almonds
1 tablespoon Unsweetened cocoa
One fourth tablespoon Salt
2 tablespoon Margarine, melted
One half tablespoon Vanilla extract
One fourth teaspoon Almond extract
3 Egg whites, lightly beaten
Vegetable cooking spray

INSTRUCTIONS FOR Kona Coffee Ice Milk: Combine first 3 ingredients in a
saucepan; cook over low heat 30 minutes. Remove from heat; cover and let
stand 20 minutes.

Strain mixture into a bowl; discard coffee grounds. Add sugar and corn
syrup; stir well.

Pour mixture into freezer can of an icecream freezer; freeze according to
manufacturer's instructions. Spoon ice milk into a freezersafe container;
cover and freeze for at least 2 hours. Yield: 12 servings (serving size:
2/3 cup ice milk and 1 cookie).

INSTRUCTIONS FOR Chocolate Cookie Cups: Combine the first 6 ingredients in
a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add
to dry ingredients, stirring just until dry ingredients are moistened.

Coat baking sheets with cooking spray; using a finger, trace 12 (3inch)
circles on baking sheets. Spoon 1 tablespoon batter into center of each
circle; spread batter to outside edge of each circle. Bake at 350 degrees
for 10 minutes or until edges appear dry.

Remove cookies from pan immediately, and place each cookie over an inverted
6ounce custard cup (or jar) coated with cooking spray. Shape the cookies
around custard cups to form cookie cups, and let cool completely. Yield: 1
dozen (serving size: 1 cookie).

Per serving: 244 Calories; 5g Fat (17% calories from fat); 7g Protein; 45g
Carbohydrate; 10mg Cholesterol; 271mg Sodium

Serving Ideas : Serve ice milk in Chocolate Cookie Cups.

NOTES : Sprinkle with chocolate, if desired.

Recipe by: Cooking Light, Jul/Aug 1995, page 100

Posted to MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.