| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Frozen, Gelatin, Healthwise, Raspberries | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Water |
| 1 | t | Unflavored gelatin |
| 1 | c | Frozen unsweetened |
| raspberries or fresh | ||
| 12 | Kts, 1 grampEqual® | |
| sweetener or other brand | ||
| 1 | c | Plain low-fat yogurt |
| stirred* | ||
| 1 | Egg white | |
| 1/3 | c | Cold water |
| 1/3 | c | Nonfat dry milk |
INSTRUCTIONS
In a small saucepan or Mirowave cup, combine 1/4 cup water with gelatin; let stand 1 minute. Cook and stir over Low heat until gelatin dissolves; set aside. In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds. Combine pureed berries with Equal and dissolve gelatin. Stirn in yogurt. In a small bowl, combine egg white with 1/3 cup water and dry milk; beat until stiff but not dry. Fold into raspberry mixture. Freeze in ice cream maker according to directions. (In my ice cream mixer, pour into frozen bowl, mix for 20-25 minutes, leave in bowl longer to freeze more or put in freeze container and freeze until needed.) Makes 1 quart. MC formatting by bobbi744@acd.net ICQ# 12099532 NOTES : This is delicious with a wonderful fresh raspberry flavor. So creamy, it is hard to believe it has no fat or sugar. Recipe by: Ice Cream Shoppe by Maverick Indus. Owner's Manual Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Dec 31, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 2mg
Sodium: 35.1mg
Potassium: 258.3mg
Carbohydrates: 8.9g
Fiber: 3.6g
Sugar: 2.9g
Protein: 4.5g