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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Sprinkle gelatin over Grand Marnier. let stand until softened. Combine 2
cups milk, non-fat dry milk, sogar and orange zest in saucepan. Heat to
simmer. Add a little hot mixture to egg substitute and return all to pan.
Heat and stir until slightly thickened. Stir in gelatin mixture just until
dissolved. Stir in remaining milk. Let cool to room temperature. Stir in
vanilla. Process in ice cream maker according to manufacturer's directions.
To serve, spoon ice cream into orange shells and garnish with orange zest,
if desired.
For six orange shells cut three medium oranges in half crosswise. Gently
juice oranges, being careful not to damage shells. Reserve juice for
another use. Scoop any remaining membrane from inner shells. Chill until
serving time. Makes 6 servings.
Each serving contains about: 305 calories; 368 milligrams sodium; 12
milligrams cholesterol; 0 fat; 44 grams carbohydrates; 25 grams protein; 0
fiber.
Ingredients:
1 Teaspoon(s) Unflavored gelatin
1/4 Cup(s) Grand Marnier
3 Cup(s) Non-fat milk
3 Tablespoon(s) Non-fat dry milk
1/3 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
1 Teaspoon(s) Grated orange zest
1 1/2 Teaspoon(s) Vanilla
3 medium Oranges |
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