Combine sugar, salt and 2 cups milk in food processor or blender; blend until sugar is dissolved. Add eggs and blend until well mixed. Cook over medium heat, stirring constantly until mixture begins to thicken about 10 minutes. Refrigerate 4 hours or overnight. When ready to freeze, combine half of base mixture and cream cheese in food processor or blender until smooth. Mix strawberries and rest of base mixture. Pour into freezer can and fill with milk and freeze per manufacturers instructions. Source: Jo Ann Tucker, "Cookin From Scratch," Chico Extension Homemaker Club 1988. Formatted for you by Joyce Burton....PDPP83A.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 87 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 357mg||110 %|
|Sodium 127.7mg||4 %|
|Potassium 160.5mg||4 %|
|Total Carbohydrate 111g||33 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 110.9g|
|Protein 11.2g||16 %|
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Calories per serving: 563
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