Carob Crinkle Cups
|Milk carob chips||1 1⁄2 Cup (24 tbs)|
|Vanilla ice cream/Fresh strawberry sorbet||1 Quart|
|Custard sauce||1 1⁄2 Cup (24 tbs)|
|Flaked unsweetened coconut||1⁄2 Cup (8 tbs)|
Line a 6-cup muffin tin with foil liners.
In top of a double boiler set over simmering water, melt carob chips and butter together.
Remove from heat, and cool until thick enough to coat the back of a spoon.
Divide mixture among foil liners.
Spread up sides and on bottoms of liner with the back of a spoon.
Do this in layers until carob is thick on sides as well as on bottom.
Serving size: Complete recipe
Calories 4286 Calories from Fat 2467
% Daily Value*
Total Fat 277 g426.5%
Saturated Fat 165.6 g827.9%
Trans Fat 0 g
Cholesterol 736.7 mg245.6%
Sodium 1627.2 mg67.8%
Total Carbohydrates 396 g132.2%
Dietary Fiber 15.2 g60.8%
Sugars 294.4 g
Protein 73 g146.8%
Vitamin A 124.6% Vitamin C 9.5%
Calcium 157.1% Iron 4.8%
*Based on a 2000 Calorie diet