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Sugar Free Raspberry Sherbet
Ingredients:
1
1
⁄2 cups milk
3 cups raspberry puree
1
⁄3 cup non-fat dry milk
2 tsp. artificial sweetener
1
1
⁄2 tsp. plain gelatin
2 tbsp. triple sec or grand marnier or
1 tbsp. orange zest + 3 tbsp. orange juice
Method:
1. In a small saucepan, add milk, sprinkle
gelatin over surface to soften. Warm
slightly until gelatin is dissolved, stirring
if necessary.
2. Add dry milk and mix thoroughly. Add
remaining ingredients. Mix completely.
3. Chill thoroughly.
4. Follow standard instructions on pg. 4-5.
Sugar Free Cappuccino Ice Cream
Ingredients:
1
1
⁄2 cups low-fat milk (or half & half)
2 tbsp. instant espresso coffee powder
2 tbsp. non-fat dry milk
3
1
⁄2 tsp. artificial sweetener
1tsp. plain gelatin
1 tbsp. vanilla extract
1
1
⁄2 cups buttermilk
1
⁄4 tsp. grated nutmeg
Method:
1. In a small saucepan, place 1
1
⁄2 cups milk
and sprinkle gelatin over surface to soften.
Add coffee and warm over a low heat
until coffee and gelatin are dissolved.
2. Remove from heat, add in sugar substitute
and place saucepan in a larger bowl
filled with cold water or ice. Mix should
cool to room temperature.
3. Pour mixture into a blender or food
processor, add the remaining ingredients.
Mix until smooth.
4. Cover and chill thoroughly.
5. Blend for a few seconds before pouring
into the ice cream maker.
6. Follow standard instructions on pg. 4-5.
Sugar Free Black Walnut Ice Cream
Ingredients:
2 cups heavy cream
dash salt
1 cup half & half
4 oz. egg substitute
5 tsp. sweetener (or to taste)
1 tbsp. vanilla
1
⁄2 cup finely chopped black walnuts*
1
⁄8 tsp. black walnut extract or 2-3 drops
almond extract
Method:
1. Mix all ingredients in a food processor
or blender, except for nuts.
2. Mix thoroughly.
3. Cover and chill thoroughly.
4. Follow instructions on pg. 4-5.
5. Add nuts at end of freezing process.
* Toasted almonds, pecans, hazelnuts and
macadamia nuts can be substituted.