| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
14 |
Servings |
INGREDIENTS
| 2 |
c |
Boiling water |
| 4 |
ts |
Instant coffee granules |
| 3/4 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 4 |
oz |
Egg substitute, (1 carton) |
| 1 |
c |
Evaporated skimmed milk |
| 1/2 |
c |
2% low-fat milk |
INSTRUCTIONS
Combine boiling water and coffee granules; stir well. Cover and chill.
Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of
a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes.
Add milks; beat well.
Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze
according to manufacturer's instructions. Spoon into a freezer-safe
container; cover and freeze for at least 1 hour. Yield: 7 cups (serving
size: 1/2 cup).
Per serving: 74 Calories; 1g Fat (13% calories from fat); 3g Protein; 14g
Carbohydrate; 1mg Cholesterol; 62mg Sodium
Recipe by: Cooking Light, May 1995, page 70
Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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