| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Desserts, Low fat |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
|
|
OR |
| 1/4 |
c |
Sugar |
|
|
AND |
| 3 |
pk |
Sweet 'n Low |
| 2 |
tb |
Cornstarch |
| 3 |
c |
Skim milk |
| 1/4 |
c |
Water |
| 1/2 |
c |
Egg Beaters |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
In a large saucepan, combine sugar and cornstarch. Gradually add milk and
water, stirring constantly. Over medium heat, bring mixture to a boil,
stirring constantly. Remove ffrom heat and stir in vanilla. Pour into an 8
x 8 x 2" metal pan. Freeze until ice crystals form around the edge of pan,
about an hour. Spoon into a large bowl. Beat at high speed until smooth.
Return to pan. Repeat freezing and beating step once. Freeze until firm.
Serve immediately.
Per sugar serving: 132 cal., 0.2g fat (2%), 2mg chol., 0g fiber, 6g pro.,
26 g carb., 94mg sod.
Per S&L serving: 102 cal., 18g carb.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 From: Sharon Stevens
Date: 05-30-96
Posted to MM-Recipes Digest V3 #284
Date: Wed, 16 Oct 1996 22:58:55 -0400
From: BobbieB1@aol.com
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”