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Fat Free Pineapple Frozen Yogurt
Ingredients:
3⁄4 cup evaporated skim milk
4 tbsp. pineapple juice
1 1⁄2 tsp. plain gelatin
4 oz. egg substitute
21⁄2 cup vanilla fat- free yogurt 1 tbsp. orange zest
1 cup sugar dash salt
Method:
1.To dissolve gelatin, place 3⁄4 cups of milk in a small saucepan and sprinkle the gelatin over the surface. Allow 3 minutes for gelatin to absorb into the mixture, warm the milk and stir the mixture completely to dissolve.
2.Combine remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing.
3.Chill thoroughly.
4.Follow standard instructions on pg.
French Chocolate Mint Ice Cream
Ingredients:
3 egg yolks
1 cup sugar
1⁄3 cup cocoa
1 cups milk
2 cups cream
1 tsp. vanilla
11⁄2 tbsp. mint extract
Method:
1.Beat milk and egg yolks together.
2.Blend in sugar.
3.In a saucepan, cook over medium heat, stirring constantly, until thick enough to coat the spoon.
4.Remove from heat and gently sift cocoa and add mint into the mixture.
5.Beat well until blended.
6.Cool, then add cream and vanilla.
7.Mix well and refrigerate overnight.
8.Follow standard instructions on pg.
French Vanilla Ice Cream
Ingredients:
3 eggs
1 cup of sugar
11⁄2 cups milk
2 cups cream
2 tsp. vanilla
Method:
1.Beat eggs and milk together in a large saucepan.
2.Add sugar and cook over low heat, stirring constantly until thickened (approx. 10 minutes).
3.Mixture should coat the spoon.
4Cool, then add cream and vanilla.
5.Mix well and refrigerate overnight.
6.Follow standard instructions on pg.
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