Publicidad
Idiomas disponibles
Idiomas disponibles
NO FAT, NO SALT, NO SUGAR
VANILLA ICE CREAM
1 tsp unflavored gelatin
15 (1 gram) packets Equal
2'/4 cups skim milk
1 TBL vanilla extract
1 cup nonfat dry milk
4 oz Egg Beaters, or egg
substitute
In a saucepan combine milk and gelatin, allow to stand for 1 minute. Stir mix
ture over low heat until gelatin dissolves, do not boil. Remove from heat and
allow to cool slightly. Combine remaining ingredients with an electric mixer.
Add milk-gelatin mixture and blend for a few seconds. Chill in refrigerator
for 4 hours. Blend for a few seconds and pour mixture through a strainer to
strain out any gelatin lumps. Pour into the rotating freezer bowl.
Freezing time: 15-25 minutes
LOW FAT RASPBERRY FROZEN YOGURT
1 cup fresh or frozen raspberries,
1 cup plain lowfat yogurt
unsweetened - thawed - cold
1/4 cup Egg Beaters, or egg
1/4 cup warm water
substitute
1 tsp unflavored gelatin
1/3 cup cold water
12 (1 gram) packets Equal
1/3 cup nonfat dry milk
In blender or food processor fitted with metal blade, puree berries. Strain; dis
card seeds. In a saucepan, combine 1/4 cup water with gelatin; let stand 1
minute. Cook and stir over low heat until gelatin dissolves; cool slightly.
Combine pureed berries with Equal and dissolved gelatin. Stir in yogurt. In a
small bowl, combine Egg Beaters with 1/3 cup water and dry milk and add
raspberry mixture. Chill in the refrigerator for 4 hours. Pour into the rotating
freezer bowl.
Freezing time: 30-40 minutes
FROZEN YOGURT RECIPES
VANILLA YOGURT
1 cup yogurt
4 oz Egg Beaters, or egg
1 cup half & half
substitute
1 cup whole milk
1 TBL vanilla extract
2/3 cup sugar
1/8 tsp salt
Combine ingredients with an electric mixer until smooth. Pour into the rotat
ing freezer bowl.
Freezing time: 20-30 minutes
10
Publicidad
