Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Combine remaining ingredients in a blender or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in refrigerator until ready to freeze. Blend for a few seconds before pouring mixture through a strainer into the ice cream maker. Follow instructions for freezing. Makes about 1 quart. Posted to EAT-LF Digest by Kat
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 42 (7%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 25.1mg||8 %|
|Sodium 848mg||29 %|
|Potassium 2539.8mg||67 %|
|Total Carbohydrate 64.2g||19 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 64.2g|
|Protein 59g||84 %|
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Calories per serving: 562
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