Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: SassZ@directnet.com (SassZ) Date: 1 Sep 1995 10:33:27 -0500 NOTE: Reconstituted frozen grapefruit juice can be used. 1. Process strawberries, sugar and 1/4 cup of the grapefruit juice in a food processor or blender until smooth. 2. Pour into a medium-size bowl. Stir in remaining grapefruit juice until blended. 3. Pour into ice-cream maker and freeze according to manufacturers instructions, or use still-freeze method (below). 4. Pack into freezer container, cover tightly and freeze up to 1 month. Makes 5 cups. Per serving: 106 cal, 1 g pro, 27 g car, 0 g fat, 0 mg chol, 1 mg sod. Exchanges: 1 3/4 fruit STILL-FREEZE METHOD: 1. Pour prepared ingredients into a metal loaf pan or 8-inch square baking pan. 2. Cover with plastic wrap or foil and place in freezer. 3. Freeze for 1 to 2 hours or until solid. 4. Break frozen mixture in pieces with a fork and spoon into a food processor or a large bowl. 5. Process, or beat with electric mixer on medium-high speed, until soft but not melted. Repeat freezing and processing or beating 1 or 2 times, if desired, for smoothness. 6. After final processing or beating, stir in chopped chocolate or other small pieces, such as nuts. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
