| 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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