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Cooked by: Chef / Health: Diabetic / Last Modified: 3/24/2004 / Base: Diabetic / Number of Servings: 4 |
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Directions: Combine milks, sweetner and extracts in blender; whip at low speed until
smooth, carefully add food coloring* to make chocolate brown. With blender
on high speed, add ice cubes, one at a time, making certain each cube is
incorporated in mixture before adding the next one. Transfer to freezing
tray for 1/2 hour. Serve at once or keep frozen and let soften in
refridgerator 10 minutes before serving. Makes 4 servings. count 3 fluid
oz's skim milk for each serving. *red,green and yellow food coloring will
make brown. VARIATION: Lemon Ice Cream; follow recipe above but replace
extracts with 1/4 teaspoon lemon extract, 1 tbls lemon juice, a small piece
of lemon rind: use yellow food coloring.
Source: 1972 Weight Watchers Cookbook.
| Ingredients:
1/4 Cup(s) Evaporated skim milk;chilled
1/3 Cup(s) Non-fat dry milk;instant
6 Teaspoon(s) Non-fat egg substitute (equivalent to 2 eggs)
1 Teaspoon(s) Chocolate extract
1 Dash(s) Black walnut or maple extrat optional
1 Dash(s) Brown food coloring
6 To 8 ice cubes |
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