| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Diabetic, Ice cream | 8 | Servings | |
INGREDIENTS
| 3 1/4 | c | Unsweetened pineapple juice |
| 1/4 | c | Crushed pineapple in juice |
| 1 | Env. gelatin | |
| 1/8 | ts | Stevia rebaudiana extract |
| OR | ||
| 5 | Pkt. aspartame sweetener | |
| 1 | c | Low[fat milk |
INSTRUCTIONS
SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor. In a saucepan, mix pineapple juice, crushed pineapple with juice, unflavored gelatin, and Stevia Rebaudiana extract. Cook and stir until gelatin and Stevia Rebaudiana are dissolved and mixtue is slsightly warmed. Remove from heat. Stir in milk. Mixture will appear to have curdled slightly. Mix all ingredients.ss Freeze in an ice-cream freezer according to manufacturer's directions, or pour mixture into a 9 inch baking pan and place pan in freezer for 2 to 3 hours or until mixture is almost firm. Remove pan from freezer and break pienapple mixture in pieces. Place pieces in a chilled bowl. Beat with an electric mixture until smooth but not melted. Transfer back to pan. Cover and freeze until firm. YIELD: 8 servings EXCHANGE per serving: 1 fruit CALORIES per serving: 76 Carbohydrates per serving: 15 g Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98
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