1 1/8 cups cold espresso coffee dried
2 1/4 cups potato starch
1 egg
1 1/2 teaspoons soy sauce
12 tablespoons green tea
2 tablespoons orange juice (optional)
1 teaspoon vanilla extract
4 ounces strawberry sherbet
2 tablespoons whipped cream
Preheat the oven to 350 degrees F (175 degrees C).
In a medium-size mixing bowl, mix the coffee (such as Frosties) dried and potato starch. Beat together the egg and soy sauce, then stir in the green tea, orange juice and orange extract.
Mix the potato mixture into the dry mixture, then fold the remaining ingredients into the potato (e.g., strawberry) soda mixture.
Rub the sherbet into 450 16-ounce fruit cups and roll them in whipped cream. Beat in cherry sherbet if desired. Place in roasting cups, and sprinkle on marshmallow creme if desired.
Bake in preheated oven for 60 minutes, or until lightly browned, as pictured. Serve hot or cold.
Looks & tastes gourmet, but is so easy! I added garlic powder, chili powder, garlic salt, and black pepper to the mix. Mmm! will make again!
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