This single serving cookies and cream cake is just 4 ingredients and less than 200 calories. It’s ready in less than 5 minutes!
Continuing on my attempts to start the year right, I’m concentrating on low calorie desserts because even when I’m trying to eat healthier, I can’t just give up on dessert. When I think skinny desserts, my go-to dessert is a mug cake. It’s quick and easy and even if I eat the entire thing, I don’t need to feel that guilty. My cookies and cream mug cake is one of my most popular mug cake recipes, so I decided to try making a skinny version.
It took quite a lot of tweaking. Oreo cookies are not very diet friendly. But finally, success! Of course it’s not as rich and sweet as the original, but it satisfied my craving for dessert while watching Netflix. Over the holiday break, with nothing new on TV, I started watching Making Of A Murderer. It took me until the second or third episode to really get into it, but now I’m definitely drawn in and fascinated by it all.
Skinny Cookies and Cream Mug Cake
- 4 tbsp Haagen Dazs all natural vanilla ice cream
- 2 tbsp cake flour
- 1/8 tsp baking powder
- 1 oreo cookie cream filling removed (so you are left with the two chocolate wafers)
- Add ice cream to a microwave safe mug. Heat for about 20 seconds in microwave, until ice cream is mostly or fully melted. Add in cake flour and baking powder. Stir with a small/mini whisk until batter is smooth.
- Crush the chocolate wafers between your fingers, into the cake batter, reserving about 1/2 of 1 wafer. Mix crushed cookies into the batter. Crush remaining 1/2 wafer over the surface of the cake batter.
- Cook cake in microwave for approximately 50 seconds to 1 minute. Cake is best consumed right away, while still warm.
- While you don't have to use Haagen Dazs ice cream make sure you use a full-fat ice cream that contains eggs in the ingredients for this recipe to work. I've made this cake with the all natural vanilla flavor (220 calories for 1/2 cup serving) and the "five" vanilla bean flavor (220 calories for 1/2 cup serving)
- Make sure you use cake flour and not all purpose flour. If you don't have cake flour you can always make your own with all-purpose and cornstarch. There are several resources online that will provide you with the substitute needed to make your own cake flour.
- This makes one small, single serving cake. It will rise a little more than halfway in an 8 oz mug, so it's about the size of an unfrosted cupcake. I cooked mine in an 8 oz mug and then plated it in a kid's mug so that you could properly see the cake.
- Because of the reduced fat content, this cake is best consumed while still warm. If it is allowed to sit for an hour or more, it will start to dry out.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.