| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Dessert |
8 |
Servings |
INGREDIENTS
| 5 |
|
Feijoas; guavas |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Fresh ginger root; grated |
| 1/2 |
c |
Granulated sugar |
| 2 |
ts |
Cornstarch |
| 1 1/4 |
c |
1% milk |
| 1/4 |
c |
Honey |
| 1 |
c |
Plain lowfat yogurt; stirred |
INSTRUCTIONS
From: auntie_e@prodigy.com (MRS ELAINE RADIS)
Date: Tue, 9 Jul 1996 06:33:43, -0500
Recipe by: Mable & Gar Hoffman's Frozen Yogurt
Halve the feijoas; scoop out the pulp and discard the shell. In a blender
or food processor fitted with a metal blade, puree the feijoa pulp, lemon
juice and ginger. In a medium saucepan, combine the sugar and cornstarch;
stir in the milk and honey. Cook and stir until the mixture simmers. Cook
for 1 minute longer; remove from the heat. Add the pureed feijoas. Stir in
the yogurt. Freeze in an ice cream maker according to the manufacturer's
directions.
Penny Halsey (ATBN65B).
Nutrition Analysis: 145 calories, 3g protein, 32g carbohydrate, 1g fat,
3 mg cholesterol, 41mg sodium.
JEWISH-FOOD digest 241
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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