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Chi-Chi's Mexican "Fried" Ice Cream Reduced-Fat

By Todd Wilbur


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At one time the ice cream in this popular dessert was actually fried. A scoop of ice cream was rolled in breading, then refrozen. Just before serving, the ice cream would be flash-fried in oil for a few seconds, and then served immediately, still frozen in the middle. Considering that the nonfried version served at the restaurant chain still has around 34 grams of fat per serving, we can assume the fried version would weigh in with even more.

Now we're going to take those grams down even further—by an amazing 80 percent! We'll do that by using fat-free ice cream and fat-free flour tortillas. We'll also cut way down on the fat by spraying the tortillas with a light coating of cooking spray and then baking them, rather than using the traditional frying method. Use a light touch on that whipped cream can, and you've got a very low-fat dessert that just has to be experienced.

Nutrition Facts
Serving size–1 dessert
Total servings–2
Calories per serving–371 (Original–611)
Fat per serving–7g (Original–34g)

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 2 6-inch fat-free flour tortillas
  • Vegetable oil cooking spray
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1/4 cup cornflake crumbs
  • 2 large scoops (about 3/4 cup) fat-free vanilla ice cream
  • 1 can whipped light cream
  • 2 maraschino cherries, with stems
Optional Toppings
  • Honey
  • Hershey's chocolate syrup (fat-free)
  • Strawberry topping
  • Do This
    • Restaurant/Brand
      Chi-Chi's
    • Instructions

      1. Preheat the oven to 375 degrees F.

      2. Spray both sides of each tortilla with a light coating of cooking spray. Place the tortillas on a baking sheet and bake for 10 to 12 minutes, or until the tortillas are golden brown and crispy. Turn the tortillas over halfway through the cooking time.

      3. Combine the cinnamon and sugar in a small bowl.

      4. Sprinkle half of the cinnamon mixture over both sides of each tortilla, coating evenly. Not all of the cinnamon/sugar will stick to the tortilla and that's okay.

      5. Combine the cornflake crumbs with the remaining cinnamon mixture. Pour this mixture into a large, shallow bowl or onto a plate.

      6. Place a large scoop of the fat-free ice cream into the cornflake mixture, and, with your hands, roll the ice cream around until the entire surface of the ice cream is evenly coated.

      7. Place the coated scoop of ice cream onto the center of a cinnamon/sugar-coated tortilla.

      8. Spray a few small piles of whipped cream around the base of the ice cream, then spray an additional bit of whipped cream on top of the ice cream.

      9. Place a cherry into the whipped cream on top. Repeat the process, using the second tortilla. Serve immediately, with a side dish of honey, fat-free chocolate syrup, or strawberry sauce, if desired.

      Serves 2.

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