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Medifast - ICE CREAM SANDWICH Recipe

   
 

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     Medifast - ICE CREAM SANDWICH

Category   Desserts - Breads
Sub Category   None
Servings   2

Ingredients
1 Vanilla Pudding
vanilla extract (optional in pudding)
1 Hot Cocoa
2 tbsp egg beaters - 1 tbsp water
1/8 tsp baking powder
 

Instructions
Mix pudding as directed. Put in freezer to firm up. You want it so it doesn't ooze but isn't totally rock hard (appx 2 hrs in my freezer) Mix Hot Cocoa, baking powder, egg beaters - water (or water alone if you prefer). Flatten on a cookie sheet lined with non-stick foil (or coated with non-stick spray). Push it flat (approximately 1/4 inch) and form in a rectangle as best possible. Bake at 350 degrees for 7-11 mins (depending on oven) until cooked. Let cool to room temp. Cut Cocoa shake cake in two. Place 1/2 in middle of wax paper sheet. Put all pudding on top of the 1/2 Cocoa shake. Put other Cocoa shake cake 1/2 on top and press lightly. Wrap in wax paper and put back in the freezer until solid. I have made this both with and without eggbeaters. With EB, it's a bit more 'true' to the real thing.
EXPRESSO ICE CREAM SANDWICH I tried a new variation this weekend...same basic recipe except-Add 1/2 tsp instant espresso to vanilla pudding. Use Cappuccino meal instead of Hot Cocoa to which I added an additional 1/2 tsp instant espresso - 1/4 tsp cinnamon and just used 2 tbsp egg beaters and no extra water. The Cappuccino doesn't come out quite as thick a 'cookie' as cocoa but still yummy. I've also done this with chocolate pudding (obvious) and layering WF chocolate syrup on the pudding.
Serving Suggestions
makes 2 meals - egg beaters count toward lean if you use it


Originally Submitted
9/25/2011





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