Raisin Ice Cream Sandwich
|Raisins||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Solid shortening||1⁄4 Cup (4 tbs), softened|
|Granulated sugar replacement||3 Teaspoon|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Ice milk||2 Cup (32 tbs), softened|
Combine raisins and water in saucepan.
Bring to a boil, reduce heat and simmer 5 minutes.
Remove from heat; allow to cool slightly.
Combine flour, baking soda and salt in sifter, and sift twice.
Return flour mixture to sifter.
Cream together shortening and sugar replacement in medium mixing bowl.
Add egg and beat well.
Add sifted flour mixture alternately with buttermilk, beating well after each addition.
Stir in drained raisins.
Pour mixture into a well greased and floured 9 in. (23 cm) square pan.
Bake at 350°F (175°C) for 30 to 40 minutes, or until done.
Cut into 9 squares.
Cut horizontally through center of each square and fill evenly with softened ice milk.
Freeze until firm.
Serving size: Complete recipe
Calories 1814 Calories from Fat 659
% Daily Value*
Total Fat 74 g114.3%
Saturated Fat 23.1 g115.6%
Trans Fat 6.7 g
Cholesterol 256.7 mg85.6%
Sodium 2119 mg88.3%
Total Carbohydrates 245 g81.8%
Dietary Fiber 8.4 g33.6%
Sugars 77.9 g
Protein 49 g98%
Vitamin A 14.1% Vitamin C 3.4%
Calcium 61.1% Iron 63.8%
*Based on a 2000 Calorie diet