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Cooked by: Chef / Health: Fat Free / Last Modified: 3/24/2004 / Course: dessert / Number of Servings: 4 |
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Directions: In a medium size saucepan combine sugar substitute (SEE NOTE) and
cornstarch, stir together milk, water and egg subtitute. 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 sweetener would not be affected by heat.
Comments: 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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