Serves: 12
Total Calories: 221
1. Combine first four ingredients in medium mixing bowl. Stir. Add juice concentrate, whisk until smooth. Set aside.
2. Purée prunes and corn syrup. Add to cocoa mixture whisk until blended. Add sour cream and vanilla blend smooth. Add flour whisk just until moistened. Do not overmix.
3. Heat oven to 350°F. Pour batter evenly onto 15 x 10-inch jelly roll pan sprayed lightly with vegetable spray. Bake until center is firm, 15 to 20 minutes. Cool completely. Cut into 24 squares.
4. Soften ice cream in refrigerator for 15 minutes. Spoon 2 tablespoons ice cream onto each of 12 fudge squares. Assemble one by one, covering each with another fudge square to form sandwich. Place on tray in freezer. When sandwiches are firm, remove from freezer, wrap in plastic wrap.
EXCHANGES
3 1/2 Carbohydrate
PYRAMID SERVINGS
1 Sweet
1 Starch
1 1/2 Fruit
NUTRITION FACTS
Calories 213
Calories from Fat 9
Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 220 mg
Carbohydrate 51 g
Dietary Fiber 3 g
Sugars 30 g
Protein 4 g
This Fudge Ice Cream Sandwiches recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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