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7
COMPACT
Chocolate Frozen Yogurt
Ingredients:
2 cups plain or vanilla flavored yogurt
1 cup sour cream
1
⁄4 cup light corn syrup
3
⁄4 cup sugar
1
⁄3 to
1
⁄2 cup baking cocoa (to taste)
Method:
1.Combine all ingredients in a mixing
bowl.
2.Beat well.
3.Chill thoroughly.
4.Follow standard instructions on pg. 4.
Blueberry Ice
Ingredients:
2 cups fresh or frozen blueberries
1
⁄2 cup sugar
2 tbsp. orange juice
2 cups water
1
⁄3 cup corn syrup
Method:
1.In a sauce pan, combine blueberries
sugar and orange juice.
2.Cook over medium heat until sugar is
dissolved, for about 10 minutes.
3.Let mixture cool.
4.Combine mixture, water and corn
syrup in a blender or processor.
5. Place in the refrigerator until cool.
6.Follow standard instructions on pg. 4.
Egg substitutes can be added to a mix
without cooking, for those who are con-
cerned about eggs. You may also elimi-
nate the eggs. If any recipes in this book
are to be used by diabetics or persons
with other dietary concerns, please con-
sult your doctor before using.
Cappuccino Ice Milk
Ingredients:
1
⁄3 cup + 2 tbsp. sugar
2 tbsp. water
1
⁄4 cup instant espresso powder
1
⁄4 tsp. ground cinnamon or nutmeg
4 cups whole milk
Method:
1.In medium saucepan, combine sugar
and water.
2.Cook without stirring, over medium
heat, until sugar turns deep caramel
color.
3.In another bowl, stir espresso powder
and cinnamon.
4.Add milk and stir to dissolve espresso.
5.Whisk in remaining milk.
6.Pour milk mixture into cooked sugar
mixture.
7.Whisk mixture over low heat until fully
dissolved.
8.Allow mixture to stand and cool.
9.Refrigerate overnight.
10. Follow standard instructions on pg. 4.
5000 Instructions 9/14/01 9:59 AM Page 7