| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
French |
Desserts, Diabetic |
1 |
Servings |
INGREDIENTS
| 5 |
|
Egg yolks |
| 1/4 |
c |
(60 mL) granulated sugar |
|
|
Replacement |
|
ds |
Salt |
| 2 |
c |
(500 mL) evaporated skim |
|
|
Milk |
| 1 |
|
In. piece |
| 2 |
c |
(500 mL) lo-cal whipped |
|
|
Topping (prepared) |
|
|
(2.5-cm piece) vanilla bean |
INSTRUCTIONS
Combine egg yolks, sugar replacement and salt in top of double boiler. Beat
until frothy. Beat in milk and add vanilla bean. Cook and stir over
simmering water until mixture is thick and vanilla bean is dissolved. Cool
completely. With electric beater, beat well, and then fold in topping. Pour
into freezer trays, cover with waxed paper, and freeze for 1 hour. Scrape
into large bowl and beat until smooth and fluffy. Return to freezer trays.
Cover. Freeze firm.
Exchange: 1/2 cup (125 mL): 1/2 high-fat meat Calories: 1/2 cup (125 mL):
61
Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 14:18:31 -0800 (PST)
From: Corky Courtright <corky@discover.net>
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