Choc-Peanut Frozen
Cookies
A WW recipe
Serves 16
60 ml skimmed milk
4 heaped teaspoon cocoa powder
25 g caster sugar
50 g peanut butter, crunchy
125 g oats
2 tablespoon corn oil
In a small pan, mix together the milk, cocoa powder and
sugar and heat gently until cocoa and sugar dissolves. Bring to the boil then
remove from the heat.
Add the peanut butter and stir well until it dissolves, mix
in the porridge oats and oil.
Divide the mixture into 16 balls and press down lightly onto
a large tray covered with non- stick baking parchment. Freeze for at least 4
hours, preferably overnight.
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