Fried Blondie and Maduro Sundaes
- Ingredients:9
- Servings:30
- Calories per serving:550
Fried Blondie and Maduro Sundaes
- Ingredients:9
- Servings:30
- Calories per serving:550
This OMG sundae begins with a fried, yes fried blondie, fried ripe plantains, dulce de leche ice cream and a drizzle of raspberry and caramel sauces. With a blend of warm and cold, how could you go wrong?
Ingredient
Fried Blondie
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Thaw & Serve Baked Chocolate Chip Blondie Half Sheet (14138) | 4 lb 2.50 oz | 1 each |
| Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317) | 5 oz | 1 1/4 cups |
| Eggs, large | 6 oz | 3 each |
| Water, cool | 1 oz | 2 Tbsp |
| Panko breadcrumbs | 9 oz | 1 1/4 cups |
Maduros
| Ingredient | Weight | Measure |
|---|---|---|
| Ripe plantains, peeled, sliced 1/4-inch thick | 2 lb 13.00 oz | 5 2/3 cups |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Raspberry sauce, prepared | 1 lb | 1 cup |
| Dulce de leche ice cream | 1 lb 14.00 oz | 3 3/4 cups |
| Caramel sauce, prepared | 1 lb | 1 cup |
Instructions
- Fried Blondies
Cut thawed blondies in a 6x5 pattern (approx. 2x3-inch pieces).
Add flour to a medium bowl and set aside.
Whisk together eggs and water in a medium bowl and set aside.
Add breadcrumbs to a medium bowl and set aside.
Dredge each thawed blondie piece in flour, tapping to remove excess.
Dip into egg mixture and coat completely, then press into breadcrumbs until covered.
Fry in oil preheated to 350°F until golden brown, approx. 45 seconds-1 minute.
Remove from oil, drain and place on paper towel to absorb remaining grease; hold warm.
- Maduros
Fry plantain slices in batches, in oil preheated to 350°F until golden brown, approx. 3-4 minutes.
Remove from oil, drain and place on paper towel to absorb remaining grease; hold warm.
- Assembly
Drizzle approx. 0.5 oz (1/2 Tbsp) raspberry sauce on bottom of serving dish.
Place Fried Blondie on sauce; add 1-#30 scoop (1 oz) ice cream on top.
Add 1.5 oz (approx. 4-5 pieces) Maduros and drizzle with 0.5 oz (1/2 Tbsp) caramel sauce; serve immediately.
Recipe Tips
Prep blondie pieces by coating, then hold covered, on a parchment-lined sheet pan in the refrigerator before frying if desired. Note fry time may increase.
Nutrition Facts
- Calories550
- Total Fat19g
- Protein5g
- Total Carbohydrate89g
- Sugars46g
Servings: 30
Serving Size: 1 sundae
Amount Per Serving Calories : 550
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 19g | 29% |
| Saturated Fat | 5g | 24% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 2g | % Value Not Available |
| Polyunsaturated Fat | 2g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 60mg | 20% |
| Sodium | 300mg | 12% |
| Total Carbohydrate | 89g | 30% |
| Dietary Fiber | 3g | 12% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 1g | % Value Not Available |
| Sugars | 46g | % Value Not Available |
| Protein | 5g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 10% |
| Potassium | 250mg | 7% |
| Vitamin A | Value Not Available | 4% |
| Vitamin C | Value Not Available | 6% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 6% |
| Riboflavin | Value Not Available | 10% |
| Niacin | Value Not Available | 2% |
| Vitamin B6 | Value Not Available | 8% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 6% |
| Selenium | Value Not Available | 8% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1&½,
- Fruit 0,
- Other Carbohydrate 4&½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 3&½,
- Fruits ¼c,
- Vegetables 0c,
- Grains 0oz-eq,
- Meat & Beans 0oz-eq,
- Dairy ½c,
- Fats & Oils 0tsp
Carbohydrate Choice
- Carbohydrate Choice6
