| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Diabetic |
6 |
Servings |
INGREDIENTS
| 14 |
oz |
Crushed pineapple; in its own juice |
| 3/4 |
c |
Evaporated skim milk |
| 1/4 |
c |
Water |
|
|
Sugar substitute equivalent to 1/4 cup sugar |
| 1/2 |
ts |
Rose water; or vanilla |
INSTRUCTIONS
Combine all ingredients; stir well. Pour into ice-cream maker. Freeze
following manufacturer's instructions. Or, alternatively, freeze for 30
minutes, stir well. Repeat 3 times, stirring or beating well to finely
distribute ice crystals. Serve immediately, or freeze in covered freezer
container for up to 4 weeks.
Exchanges: Carbohydrate Exchange -- 1
Calories -- 75 Total Fat -- 0g Saturated Fat -- 0g Cholesterol -- 0mg
Sodium -- 1mg Potassium -- 85mg Carbohydrate -- 16g Protein -- 3g
Recipe for Sunday, 3/15/98
This week's recipes are from the cookbook World-Class Diabetic Cooking,
featuring more than 200 great-tasting, exotic dishes from around the globe
that are low in fat and calories. You can order a copy of this and many
other cookbooks from our online bookstore or call 1-800-ADA-ORDER
(1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98
NOTES : 6 servings/Serving size: 1/6 recipe Sherbet probably originated in
the Middle East, where it was served as a cool refreshment in the harems.
Rose petals were part of the potion. In this one, rose water adds its
wispy, mystical scent
Recipe by: http://www.diabetes.org/ada/rcptoday.html
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 26,
1998
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