Blender Quick Chocolate Ice Cream-diabeticww Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
JONIS KITCHEN
1/4 cup: Evaporated skim milk, chilled
1/3 cup: Non-fat dry milk, instant
Sugar substitute to equal>,
6 tsp: Sugar,
1 tsp: Chocolate extract,
1 dash: Black walnut or maple extrat optional,
1 dash: Brown food coloring,
6: To 8 ice cubes,
Directions:
Combine milks, sweetner and extracts in blender; whip at low speed until
smooth, carefully add food coloring* to make chocolate brown. With blender
on high speed, add ice cubes, one at a time, making certain each cube is
incorporated in mixture before adding the next one. Transfer to freezing
tray for 1/2 hour. Serve at once or keep frozen and let soften in
refridgerator 10 minutes before serving. Makes 4 servings. count 3 fluid
ozs skim milk for each serving. *red,green and yellow food coloring will
make brown. VARIATION: Lemon Ice Cream; follow recipe above but replace
extracts with 1/4 teaspoon lemon extract, 1 tbls lemon juice, a small piece
of lemon rind: use yellow food coloring.
Source: 1972 Weight Watchers Cookbook.
Source from luhu.jp
smooth, carefully add food coloring* to make chocolate brown. With blender
on high speed, add ice cubes, one at a time, making certain each cube is
incorporated in mixture before adding the next one. Transfer to freezing
tray for 1/2 hour. Serve at once or keep frozen and let soften in
refridgerator 10 minutes before serving. Makes 4 servings. count 3 fluid
ozs skim milk for each serving. *red,green and yellow food coloring will
make brown. VARIATION: Lemon Ice Cream; follow recipe above but replace
extracts with 1/4 teaspoon lemon extract, 1 tbls lemon juice, a small piece
of lemon rind: use yellow food coloring.
Source: 1972 Weight Watchers Cookbook.
Source from luhu.jp