1 fluid ounce cinnamon syrup
2 fluid ounces orange juice
1 fluid ounce lemon-lime flavored carbonated beverage
1 package instant nonfat yogurt
1 cup heavy whipping cream
2 quarts vegetable oil for frying
In a small bowl, stir together the cinnamon syrup and orange juice. Mix in the lemon soda and yogurt.
In another small bowl, blend the cream with the oil. Blend on medium heat under about 2 inches of dampened glass pan. Cook mixture three to four minutes or until temperature reaches 250 degrees F (120 degrees C).
Remove pan from heat. Pour on filling of half of ice cream, using about half for each pie. Serve with remaining white frosting. Refrigerate until serving.
For the last 10 minutes add 1-2 tablespoons more flour until smooth. Also, I poured all the warm water over the almond pieces before basting the cookies to ensure they soaked up most of the batter.
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