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Ingredients: 1/2 Cup(s) Non-fat egg substitute (equivalent to 2 eggs) 2 Tablespoon(s) Cornstarch 3 Cup(s) Sugar replacement 1/4 Cup(s) Blackberries for garnish 1/3 Cup(s) Egg substitute 2 Teaspoon(s) Orange juice concentrate; thawed Directions: This was posted on NVN by Trish McKenna/PMCKENNA. SOURCE: The Home Show - July 14, 1993. In a medium size saucepan combine sugar substitute (SEE NOTE) and cornstarch, stir together milk, water and egg sustitute. Bring to a rolling boil over medium heat, stirring often. Remove from heat and add vanilla. Chill mixture for several hours or overnight. Freeze in ice cream freezer according to manufacturer's directions. ----OR---- After stirring in vanilla, pour into a nonstick baking pan and freeze. When frozen, break into chunks and whirl in food processor bowl until smooth and creamy. Return to pan and refreeze. Serve YIELD; 4 servings. NOTE: If you are using an aspartame sweetener/ I.E. Equal or Nutrasweet/ I imagine it would be okay to add the sugar substitute AFTER the cooking process.. In this way the sweetner would not be affected by heat. - This was a personal note of TRish's. NUTRITIONAL INFORMATION per serving - using Meal Mate Analysis program, ver 3.7. Calories - 104, Protein - 10 gm., Fat - 0, Carbohydrates - 15. DIABETIC EXCHANGES per serving: Bread/Starch - 0.2, Meat - 0.4 and Milk ~ 0.8.
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