Fat Free Chocolate Ice Cream

Ingredients:

3 cups evaporated skim milk

1 tsp. vanilla extract

11⁄2 tsp. plain gelatin

1 cup sugar

4 oz. egg substitute

1⁄2 to 3⁄4 cup baking cocoa (to taste)

Note: Combine cocoa and sugar before adding to recipe to facilitate easy mixing of the cocoa.

Method:

1.To soften gelatin, place 11⁄2 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 to completely 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. 3.

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. 3.

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. 3.

5210 specifications

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