Citrus Ice Milk Recipe
Yield: 5 cupsRecipe by luhu.jp
Ingredients:
3/4 cup: Sugar,
1 1/4 cup: Orange juice,
1 carton: , (4 oz.) Egg substitute
1/4 cup: Fresh lemon juice,
2 tsp: Grated orange rind,
1 cup: Evaporated skimmed milk,
1 tsp: Grated lemon rind,
1/2 cup: 2% low-fat milk,
Directions:
Combine sugar and egg substitute in a large bowl. Beat at medium
speed of a mixer 3 minutes or until sugar is dissolved. Add orange
and lemon rinds and juice; beat until blended. Stir in milks.
Pour mixture into the freezer can of a 2-quart ice-cream freezer;
freeze according to manfacturers instructions. Spoon into a
freezer-safe container; cover and freeze for at least 1 hour. Serving
size: 1/2 cup.
CALORIES 105 (23% from fat); PROTEIN 3.7g; FAT 0.3g (sat 0.2g, mono
0.1g, poly 0g); CARB 22.7g; FIBER 0.1g; CHOL 2mg; IRON 0.3mg; SODIUM
53mg; CALC 97mg
From "Cooking Light" magazine, May 1995.
Typed by Iris Grayson.
Submitted By IRIS GRAYSON On 04-25-95
Source from luhu.jp
speed of a mixer 3 minutes or until sugar is dissolved. Add orange
and lemon rinds and juice; beat until blended. Stir in milks.
Pour mixture into the freezer can of a 2-quart ice-cream freezer;
freeze according to manfacturers instructions. Spoon into a
freezer-safe container; cover and freeze for at least 1 hour. Serving
size: 1/2 cup.
CALORIES 105 (23% from fat); PROTEIN 3.7g; FAT 0.3g (sat 0.2g, mono
0.1g, poly 0g); CARB 22.7g; FIBER 0.1g; CHOL 2mg; IRON 0.3mg; SODIUM
53mg; CALC 97mg
From "Cooking Light" magazine, May 1995.
Typed by Iris Grayson.
Submitted By IRIS GRAYSON On 04-25-95
Source from luhu.jp