| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Frozen, Gelatin, Healthwise, Raspberries |
8 |
servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 1 |
ts |
Unflavored gelatin |
| 1 |
c |
Frozen unsweetened raspberries; or fresh |
| 12 |
|
Kts (1 gram)pEqual® 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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