Title: Blender Quick Chocolate Ice Cream-Diabetic*Ww
Categories: Chocolate Diabetic Icecream
Yield: 4 Servings

JONI'S KITCHEN
1/4	c	Evaporated skim milk;chilled
1/3	c	Non-fat dry milk;instant
		Sugar substitute to equal>
6	ts	Sugar
1	ts	Chocolate extract
1	ds	Black walnut or maple extrat optional
1	ds	Brown food coloring
6		To 8 ice cubes

Combine milks, sweetner and extracts in blender; whip at low speed until smooth, carefully add food coloring* to make chocolate brown. With blender on high speed, add ice cubes, one at a time, making certain each cube is incorporated in mixture before adding the next one. Transfer to freezing tray for 1/2 hour. Serve at once or keep frozen and let soften in refridgerator 10 minutes before serving. Makes 4 servings. count 3 fluid oz's skim milk for each serving. *red,green and yellow food coloring will make brown. VARIATION: Lemon Ice Cream; follow recipe above but replace extracts with 1/4 teaspoon lemon extract, 1 tbls lemon juice, a small piece of lemon rind: use yellow food coloring.

Source: 1972 Weight Watchers Cookbook.

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