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Fudge Ice Cream Sandwiches |
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Serves: 12 Print this RecipeServing Size 1 sandwich 3/4 cup unsweetened baking cocoa 1 tablespoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (12-ounce) can frozen apple juice concentrate,thawed 1 cup pitted prunes 1/2 cup light corn syrup 1/2 cup GUILT FREE nonfat sour cream 2 teaspoons vanilla extract 1 cup bleached all-purpose flour 2 cups GUILT FREE nonfat ice cream 1. Combine first four ingredients in medium mixing bowl. Stir. Add juice concentrate, whisk until smooth. Set aside. 2. Puree 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°. Pour batter evenly onto 15" x 10" 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 Tbsp 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 Carbohydrate 3 1/2 PYRAMID SERVINGS Sweet 1 Starch 1 Fruit 1 1/2 NUTRITION FACTS Calories 213(9 calories from fat) 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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