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Fat Free Pineapple Frozen Yogurt
Ingredients:
1
1
⁄
4
cup evaporated skim milk
6 tbsp. pineapple juice
2
1
⁄
4
tsp. plain gelatin
6 oz. egg substitute
3
3
⁄
4
cup vanilla fat- free yogurt
1
1
⁄
2
tbsp. orange zest
1
1
⁄
2
cup sugar
dash salt
Method:
1. To dissolve gelatin, place 1
1
⁄
4
cup of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture completely to dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.
French Chocolate Mint Ice Cream
Ingredients:
4 (large) egg yolks
1
1
⁄
2
cup sugar
1
⁄
2
cup cocoa
1
1
⁄
2
cups milk
3 cups cream
1
1
⁄
2
tsp. vanilla
2
1
⁄
4
tbsp. mint extract
Method:
1. Beat milk and egg yolks together.
2. Blend in sugar.
3. In a saucepan,cook over medium heat,
stirring constantly, until thick enough
to coat the spoon.
4. Remove from heat and gently sift
cocoa and add mint into the mixture.
5. Beat well until blended.
6. Cool, then add cream and vanilla.
7. Mix well and refrigerate overnight.
8. Follow standard instructions on pg. 3.
Fat Free Chocolate Ice Cream
Ingredients:
4
1
⁄
2
cups evaporated skim milk
1
1
⁄
2
tsp. vanilla extract
2
1
⁄
4
tsp. plain gelatin
1
1
⁄
2
cup sugar
6 oz. egg substitute
3
⁄
4
to 1 cup baking cocoa (to taste)
Note: Combine cocoa and sugar before
adding to recipe to facilitate easy
mixing of the cocoa.
Method:
1. To soften gelatin, place 2
1
⁄
4
cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.
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