| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts |
7 |
Servings |
INGREDIENTS
| 2 |
c |
2% low-fat milk, divided |
| 1 |
|
Vanilla bean, split lengthwise |
| 1 |
c |
Evaporated skimmed milk |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Frozen egg substitute, thawed |
INSTRUCTIONS
Pour 1 cup milk into a small saucepan. Scrape seeds from vanilla bean; add
seeds and bean to milk. Cook over low heat 20 minutes. Remove from heat;
discard vanilla bean. Pour milk mixture into a bowl; cover and chill.
Combine evaporated milk, sugar, egg substitute, remaining 1 cup 2% milk,
and chilled milk mixture in a bowl. Stir with a wire whisk until well
blended.
Pour mixture into the freezer can of a 2-quart hand-turned or electric
freezer, and freeze according to the manufacturer's instructions. Spoon
frozen mixture into a freezer-safe container; cover and freeze (ripen) for
at least 1 hour. Yield: 7 cups (serving size: 1/2 cup).
Per serving: 187 Calories; 4g Fat (20% calories from fat); 8g Protein; 30g
Carbohydrate; 7mg Cholesterol; 128mg Sodium
Recipe by: Cooking Light, Jan/Feb 1994, page 60
Posted to MC-Recipe Digest V1 #402 by igor@digex.net on Jan 28, 1997.
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