Combine first 4 ingredients in a small heavy saucepan, and bring to a boil over medium-low heat, stirring frequently with a whisk. Cook 2 minutes or until thick, stirring frequently. Remove from heat; stir in margarine and vanilla extract. Cover and chill thoroughly. Spread 2 tbsp yogurt onto each of 10 cookies; top with about 1 tsp toffee syrup and remaining cookies, pressing gently. Freeze at least 1 hour. NOTES : Per serving: cals - 103 - 30%ff fat - 3.4g Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 22 (22%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.2mg||0 %|
|Sodium 70.3mg||2 %|
|Potassium 88mg||2 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 18.4g|
|Protein 1.6g||2 %|
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Calories per serving: 98
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