9
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 mix-
ing 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
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.
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
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.
French Chocolate Mint Ice Cream
Ingredients:
3 egg yolks
1 cup sugar
1
⁄
3
cup cocoa
3 cups cream
1 tsp. vanilla
1
1
⁄
2
tbsp. mint extract
Method:
1.Beat egg yolks and cream together.
2.Blend in sugar.
3.Cook over medium heat, stirring
constantly, until thick enough to coat
the spoon.
4.Remove from heat and gently sift
cocoa into the mixture.
5.Beat well until blended.
6.Cool, then add vanilla and mint
extract.
7.Mix well and refrigerate overnight.
8.Follow standard instructions on pg. 3.
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