Title: Homemade Fat Free Frozen Dessert
Categories: Icecream Snack Diabetic Dessert
Yield: 4 Servings
| | | Sugar substitute to equal |
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| 3 | c | Skim milk |
| 1/4 | c | Water |
| 1/3 | c | Egg substitute |
| 2 | ts | Vanilla extract |
This was posted on NVN by Trish McKenna/PMCKENNA.
SOURCE: The Home Show - July 14, 1993.
In a medium size saucepan combine sugar substitute (SEE NOTE) and
cornstarch, stir together milk, water and egg sustitute. Bring to a rolling
boil over medium heat, stirring often. Remove from heat and add vanilla.
Chill mixture for several hours or overnight. Freeze in ice cream freezer
according to manufacturer's directions. ----OR----
After stirring in vanilla, pour into a nonstick baking pan and freeze.
When frozen, break into chunks and whirl in food processor bowl until
smooth and creamy. Return to pan and refreeze. Serve YIELD; 4 servings.
NOTE: If you are using an aspartame sweetener/ I.E. Equal or Nutrasweet/
I imagine it would be okay to add the sugar substitute AFTER the cooking
process.. In this way the sweetner would not be affected by heat. - This
was a personal note of TRish's.
NUTRITIONAL INFORMATION per serving - using Meal Mate Analysis program,
ver 3.7. Calories - 104, Protein - 10 gm., Fat - 0, Carbohydrates - 15.
DIABETIC EXCHANGES per serving: Bread/Starch - 0.2, Meat - 0.4 and Milk
~ 0.8.