Fat Free Chocolate Ice Cream
Ingredients:
2 1⁄2 cups evaporated skim milk
11⁄2 tsp. plain gelatin
1 tsp. vanilla extract
3⁄4 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 mix- ing 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 Orange Frozen Yogurt
Ingredients:
3⁄4 cup evaporated skim milk
11⁄2 tsp. plain gelatin
4 tbs. orange juice
4 oz. egg substitute
11⁄2 cups vanilla flavored
1 cup sugar dash salt
Method:
1.To soften 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 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.
French Chocolate Mint Ice Cream
Ingredients:
3 egg yolks
1 cup sugar
1⁄3 cup cocoa
3 cups cream
1 tsp. vanilla
11⁄2 tbsp. mint extract
Method:
1.Beat egg yolks and cream together.
2.Blend in sugar.
3.Cook over medium heat, stirring constantly, until thick enough to coat the spoon.
4.Remove from heat and gently sift cocoa into the mixture.
5.Beat well until blended.
6.Cool, then add vanilla and mint extract.
7.Mix well and refrigerate overnight.
8.Follow standard instructions on pg. 3.
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