Makes 1 quart (approx) Sprinkle gelatin over milk in small saucepan; let stand 3 minutes. Heat over low heat, stirring constantly; until gelatin dissolves; cool slightly. Beat eggs in large mixer bowl on medium speed until thick and lemon colored. Beat in corn syrup gradually. Beat in gelatin mixture,yogurt, peppermint sticks and lemon juice on medium speed. Fold in whipped cream. Place mixture in 3 quart metal bowl; cover with plastic wrap or waxed paper. Freeze until mixture form 1/2 inch frozen layer around side of bowl, about 2 hours. Remove from freezer. Scrap bowl with spatula; beat with electric mixer at medium speed until smooth,about 1 minute. Return to freezer; repeat process when mixture forms 1/2 inch frozen layer. Serve immediately. Origin: Homemaking Booklet, Mormon Church, 1978 Shared by: Sharon Stevens
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|Serving Size: 1 Serving (1134g)|
|Recipe Makes: 1|
|Calories from Fat: 703 (47%)|
|Amt Per Serving||% DV|
|Total Fat 78.1g||104 %|
|Saturated Fat 33.2g||166 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 2219.2mg||683 %|
|Sodium 1047.9mg||36 %|
|Potassium 1875.7mg||49 %|
|Total Carbohydrate 113.2g||33 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 111.1g|
|Protein 93.5g||134 %|
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Calories per serving: 1511
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