| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Dessert | 8 | Servings |
INGREDIENTS
| 2 | ts | Cornstarch |
| 2/3 | c | Granulated sugar |
| 3/4 | c | Pineapple juice |
| 4 | Feijoas; guavas | |
| 1 | ts | Lime juice |
| 3/4 | c | Milk; 1% lowfat |
| 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 In a medium saucepan, combine the cornstarch and sugar; stir in the pineapple juice. Cook and stir over moderate heat until the mixture simmers. Cook for 1 minute longer; remove from the heat. Halve the feijoas; scoop out the pulp and discard the shell. In a blender or food processor fitted with a metal blade, puree the feijoa pulp and lime juice. Combine with the pineapple mixture and milk. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturer's directions. Makes about 1 quart. Penny Halsey (ATBN65B). Nutrition Analysis: 130 calories, 3g protein, 29g carbohydrate, 1g fat, 3mg cholesterol, 33mg 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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