| 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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