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Lemon Sherbet
Ingredients:
1 cup frozen lemonade concentrate
3 cups milk
1
⁄2 cup sugar
2 tbsp. grated lemon rind
1 egg white
Method:
1. Combine all ingredients and stir until
sugar dissolves & mixture appears
curdled.
2. Follow standard instructions on pg. 4-5.
Ice Cream Sandwiches
Ingredients:
Pre-baked cookies — 2 per sandwich,
select large 2
1
⁄2 to 3” diameter, soft
texture cookies work best. Freeze
cookies before filling.
Filling — Prepare ice cream of choice.
Firm up in freezer before assembling
sandwiches.
Assembling
Spread about
1
⁄2” thick layer of ice
cream on one cookie. Top with a second
cookie. If desired, roll the sandwiches in
toasted coconut or sprinkles.
Storage
Individually wrap frozen cookies and
freeze.
Low Fat Non-Dairy Mango Freeze
Ingredients:
3 cups non-dairy creamer
4 oz. egg substitute
1
1
⁄2 tsp. plain gelatin
1
1
⁄2 cups very ripe mango puree
3
⁄4 cup sugar
1 tsp. vanilla
Method:
1. In a small saucepan, sprinkle the
gelatin over 1
1
⁄2 cups of 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 food processor.
3. Chill thoroughly.
4. Follow standard instructions on
pg. 4-5.