Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 ts Unflavored gelatin
- 1 c Frozen unsweetened
- 12 Kts (1 gram)pEqual?
- 1 c Plain low-fat yogurt;
- 1/3 c Nonfat dry milk
- 1/4 c Water
- 1/3 c Cold water
- 1 Egg white
Preparation
In a small saucepan or Mirowave cup, combine 1/4 cup water with gelatin; let stand 1 minute. Cook and stir over Low heat until gelatin dissolves; set aside. In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds. Combine pureed berries with Equal and dissolve gelatin. Stirn in yogurt. In a small bowl, combine egg white with 1/3 cup water and dry milk; beat until stiff but not dry. Fold into raspberry mixture. Freeze in ice cream maker according to directions. (In my ice cream mixer, pour into frozen bowl, mix for 20-25 minutes, leave in bowl longer to freeze more or put in freeze container and freeze until needed.) Makes 1 quart. MC formatting by bobbi744@acd.net ICQ# 12099532 NOTES : This is delicious with a wonderful fresh raspberry flavor. So creamy, it is hard to believe it has no fat or sugar. Recipe by: Ice Cream Shoppe by Maverick Indus. Owners Manual Posted to EAT-LF Digest by Roberta Banghart on Dec 31, 1998, converted by MM_Buster v2.0l.
