Nonfat Cheesecake Ice Cream Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
8 ounce: FF Cream cheese, softened
3/4 cup: Sugar,
4 ounce: FF egg product, thawed if frozen (do NOT use raw eggs)
2 tsp: Fresh lemon juice,
1/2 tsp: Vanilla,
1 cup: FF evaporated milk,
1 cup: FF Vanilla yogurt,
Directions:
Heres is one I adapted from a recipe in the Krups "La Glacier" manual. Of
course its not Dryers (30% butterfat!) ice cream, but is really very
tasty.
DH said it was very good, and he doesnt like frozen yogurt! Shoulda seen
the look on his face when I told him what was in it. :D
The flavor could be varied with fruit, Hersheys chocolate syrup, etc.,
but I
would not suggested leaving out the lemon juice (it cuts the canned milk
taste) or the cream cheese (improves texture in the finished product).
This
was tested in a Krups "La Glacier" machine, with which Ive been very
pleased
(about $70 at Williams Sonoma).
Beat cream cheese and sugar with an electric mixer on medium speed until
smooth. Beat in egg product, lemon juice and vanilla until combined.
Stir in fat-free evaporated milk and fat-free vanilla yogurt. Freeze in
ice cream machine according to manufacturers directions.
Adapted by Linda Shogren from a recipe in the Krups La Glacier booklet,
1995.
Source from luhu.jp
course its not Dryers (30% butterfat!) ice cream, but is really very
tasty.
DH said it was very good, and he doesnt like frozen yogurt! Shoulda seen
the look on his face when I told him what was in it. :D
The flavor could be varied with fruit, Hersheys chocolate syrup, etc.,
but I
would not suggested leaving out the lemon juice (it cuts the canned milk
taste) or the cream cheese (improves texture in the finished product).
This
was tested in a Krups "La Glacier" machine, with which Ive been very
pleased
(about $70 at Williams Sonoma).
Beat cream cheese and sugar with an electric mixer on medium speed until
smooth. Beat in egg product, lemon juice and vanilla until combined.
Stir in fat-free evaporated milk and fat-free vanilla yogurt. Freeze in
ice cream machine according to manufacturers directions.
Adapted by Linda Shogren from a recipe in the Krups La Glacier booklet,
1995.
Source from luhu.jp