Line a 9x5x3" loaf pan with aluminum foil. Wash, hull and pat strawberries dry. Puree in the container of an electric blender or food processor. Combine strawberry puree with condensed milk in a large bowl. Fold in whipped cream. Pour into foil-lined pan. Cover with aluminum foil and freeze for 6 hours or until firm. To serve: Either peel off foil and slice ice cream with a large sharp knife or scoop from pan and serve in sundae dishes. Recipe By : ABZs of Cooking/R. Banghart File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (754g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 546.2mg||14 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 20.3g|
|Protein 2.4g||3 %|
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Calories per serving: 114
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