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Fat Free Chocolate Ice Cream
Ingredients:
2
1
⁄2 cups evaporated skim milk
1
1
⁄2
tsp. plain gelatin
1 tsp. vanilla extract
3
⁄4
cup sugar
4 oz. egg substitute
1
⁄2
to
3
⁄4
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 1
1
⁄2
cups of milk in a small
saucepan and sprinkle the gelatin over the surface.
Allow 3 minutes for gelatin to absorb into the mix-
ture, warm the milk and stir the mixture to com-
pletely dissolve.
2. Combine remaining ingredients in a blender or food
processor. Mix well. Add the milk/gelatin and contin-
ue processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg.3.
Fat Free Orange Frozen Yogurt
Ingredients:
3
⁄4
cup evaporated skim milk
1
1
⁄2
tsp. plain gelatin
4 tbs. orange juice
4 oz. egg substitute
1
1
⁄2
cups vanilla flavored fat-free yogurt
1 tbs. orange zest
1 cup sugar
dash salt
Method:
1. To soften gelatin, place
3
⁄4
cups of milk in a small
saucepan and sprinkle the gelatin over the surface.
Allow 3 minutes for gelatin to absorb into the mix-
ture, warm the milk and stir the mixture to com-
pletely dissolve.
2. Combine remaining ingredients in a blender or food
processor. Mix well. Add the milk/gelatin and contin-
ue processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.
5540 Instructions 5/6/09 10:32 AM Page 12