Espresso Ice Cream Cookie Wrap-Ups

1 tablespoon plus 1 1/2 teaspoons instant coffee granules
1 tablespoon hot tap water
16 reduced-fat thin chocolate wafer cookies
1 cup nonfat vanilla ice cream or frozen yogurt

Tear off eight 8 x 12-inch sheets of aluminum foil.

In a cup, stir together coffee granules and water until granules have completely dissolved.

To assemble, put one cookie on center of each sheet of foil; top each cookie with 2 tablespoons ice cream. Working quickly, use a fork to slightly flatten ice cream.

Spoon 1/2 teaspoon coffee mixture over each serving. Lightly press remaining cookies on ice cream, allowing coffee to drip slightly.

Fold long sides of foil so they overlap at center; twist ends so packet resembles a piece of wrapped candy.

Place in freezer for 1 hour to one week before serving in wrappers.

Serves 8: 1 sandwich per serving