| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Dessert |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Feijoas; guavas |
| 1 |
c |
Strawberries; fresh or froze |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Milk; 1% lowfat |
| 1 |
ts |
Unflavored gelatin |
| 1/4 |
c |
Light corn syrup |
| 1 |
c |
Plain lowfat yogurt; stirred |
INSTRUCTIONS
From: auntie_e@prodigy.com (MRS ELAINE RADIS)
Date: Tue, 9 Jul 1996 06:33:40, -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 pulp and
strawberries with the sugar. In a small saucepan, combine the milk and
gelatin; let stand for 1 minute. Cook and stir over low heat until the
gelatin dissolves. Combine with the corn syrup and fruit. Stir in the
yogurt. Freeze in an ice cream maker according to the manufacturer's
directions.
Penny Halsey (ATBN65B).
Nutrition Analysis: 122 calories, 3g protein, 27g
carbohydrate, 1g fat, 2mg cholesterol, 34mg 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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