Steam raisins until plump. Drain. Cool. Scald 2 cups milk with sprigs of mint. Combine sugar, flour, and salt with 1/4 cup cold milk. Add to scalded milk. Cook over hot water, stirring constantly, until thick. Remove from fire. Cool. Remove mint. Add 3/4 cup cold milk, flavoring, and chopped spearmint. Pour into freezer. Partially freeze. Add raisins. Continue freezing until firm. If desired, spearmint flavoring may be substituted for fresh spearmint. 8 servings. Ruth Green, Fresno, CA.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.8mg||1 %|
|Sodium 14.1mg||0 %|
|Potassium 349.3mg||9 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 71.5g|
|Protein 2.3g||3 %|
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Calories per serving: 290
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