Tangy Raspberry Freeze Recipe

Tangy Raspberry Freeze Recipe

Yield: 6 servings
Yield: 6 servings
Recipe by luhu.jp

Ingredients:
2/3 cup: sugar,
2 teaspoon: cornstarch,
1 can: evap. lowfat milk (12-oz.),
2 tablespoon: light corn syrup,
1: egg, beaten
2 cup: fresh or frozen unsweetened,
1: raspberries, thawed
1 cup: buttermilk,

Directions:

In medium saucepan, combine sugar and cornstarch. Stir in evaporated
milk and corn syrup. Cook and stir over medium heat until mixture is
bubbly; remove from heat. Stir half of hot milk mixture into beaten
egg. Stirring constantly, pour egg mixture into remaining hot milk
mixture. Return mixture to saucepan; cook and stir over low heat
until mixture coats a spoon and is slightly thickened. Set aside to
cool. In blender or food processor fitted with metal blade, puree
berries. Strain and discard seeds. Add berry juice to cooked mixture;
stir in buttermilk. Pour into ice cream canister. Freeze in ice
cream maker according to manufacturers directions. Makes about 1
quart.

Per Serving: 150 calories - 5 g. protein - 31 g. carb. ~ 1 g. fat -
29 mg. chol. - 171 mg. calcium.

Posted by: Elaine Radis (BGMB90B) - Prodigy Reposted by: Debbie
Carlson - Cooking Echo

Yield: 6 servings


Source from luhu.jp