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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Beat egg whites until stiff, but not dry. Gradually beat in sugar, then
milk, half and half, raspberries, lemon juice. Cover, refrigerate 30
minutes. Freeze as directed. Makes 2 quarts.
| Ingredients:
3 Egg whites
3/4 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
1 Cup(s) Vanilla bean, split
1 Cup(s) Half & half
3 Cup(s) Raspberries in syrup; pureed
2 Tablespoon(s) Evaporated skim milk;chilled |
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