Sugar-free Chocolate Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chocolate, Diabetic, Ice cream | 1 | Quart | |
INGREDIENTS
| 1 | t | Plain gelatin |
| 2 1/2 | c | Low-fat milk |
| 1/2 | c | Nestle' Quik Sugar Free |
| Chocolate drink mix | ||
| 1 | c | Drained yogurt |
| 1 | t | Vanilla extract |
| 1 | ds | Salt |
INSTRUCTIONS
SOURCE; From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Start by making the drained yogurt - see separate recipe. Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, Quik, yogurt, vanilla and salt. Blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 411
Calories From Fat: 80
Total Fat: 9.2g
Cholesterol: 39.2mg
Sodium: 1105.7mg
Potassium: 1504.5mg
Carbohydrates: 47.1g
Fiber: 0g
Sugar: 47.1g
Protein: 33.1g