| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 2 |
ts |
Cornstarch |
| 1 |
cn |
Evap. lowfat milk (12-oz.) |
| 2 |
tb |
Light corn syrup |
| 1 |
|
Egg; beaten |
| 2 |
c |
Fresh or frozen unsweetened |
|
|
Raspberries; thawed |
| 1 |
c |
Buttermilk |
INSTRUCTIONS
In medium saucepan, combine sugar and cornstarch. Stir in evaporated milk
and corn syrup. Cook and stir over medium heat until mixture is bubbly;
remove from heat. Stir half of hot milk mixture into beaten egg. Stirring
constantly, pour egg mixture into remaining hot milk mixture. Return
mixture to saucepan; cook and stir over low heat until mixture coats a
spoon and is slightly thickened. Set aside to cool. In blender or food
processor fitted with metal blade, puree berries. Strain and discard seeds.
Add berry juice to cooked mixture; stir in buttermilk. Pour into ice cream
canister. Freeze in ice cream maker according to manufacturer's
directions. Makes about 1 quart.
Per Serving: 150 calories - 5 g. protein - 31 g. carb. ~ 1 g. fat - 29 mg.
chol. - 171 mg. calcium.
Posted by: Elaine Radis (BGMB90B) - Prodigy Reposted by: Debbie Carlson -
Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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