Filter
Top Products
®
13
COMPACT
Low Fat, Non-Dairy Raspberry Freeze
Ingredients:
3 cups non-dairy liquid creamer
4 oz. egg substitute
1
1
⁄2 cups pureed raspberries
3
⁄4 cup sugar
1 tsp. vanilla
Method:
1.In a small saucepan, sprinkle the
gelatin over 1
1
⁄2 cups of non-dairy
liquid creamer. Warm the mixture (do
not allow to boil) to dissolve the
gelatin, stirring if necessary.
2.Add remaining ingredients and mix
well in a blender or food processor.
3.Chill thoroughly.
4.Follow standard instructions on pg. 4.
Low Fat, Non-Dairy Blueberry Freeze
Ingredients:
3 cups non-dairy creamer
1
1
⁄2 tsp. plain gelatin
3
⁄4 cup sugar
4 oz. egg substitute
1
1
⁄2 pureed blueberries
1 tsp. vanilla
Method:
1.In a small sauce pan, sprinkle the
gelatin over the non-dairy creamer.
Warm the mixture (do not allow to
boil) to dissolve the gelatin, stirring if
necessary.
2.Add remaining ingredients and mix
well in a blender or processor.
3.Chill thoroughly.
4.Follow standard instructions on pg. 4.
Low Fat Grasshopper Ice Cream
Ingredients:
2 oz egg substitute
1cup sugar
1
1
⁄2 half & half
1
1
⁄2 low fat milk
3 tbsp. creme de menthe
1 tbsp. creme de cocoa
Method:
1.Mix the egg substitute, sugar, half &
half and milk in a blender or processor.
2.Follow standard instructions on pg. 4.
Before the end of the freezing process
(last 1-2 minutes), add creme de
menthe and creme de cocoa through
the opening in the lid and process for
1-2 minutes.
5000 Instructions 9/14/01 9:59 AM Page 13