Side Pannel
Tangy Raspberry Freeze
Ingredients List
- 2/3 c Sugar
- 2 ts Cornstarch
- 1 cn Evap. lowfat milk (12-oz.)
- 2 tb Light corn syrup
- 1 Egg; beaten
- 2 c Fresh or frozen unsweetened
- Raspberries; thawed
- 1 c Buttermilk
Directions
In medium saucepan, combine sugar and cornstarch. Stir in evaporated milk
and corn syrup. Cook and stir over medium heat until mixture is bubbly;
remove from heat. Stir half of hot milk mixture into beaten egg. Stirring
constantly, pour egg mixture into remaining hot milk mixture. Return
mixture to saucepan; cook and stir over low heat until mixture coats a
spoon and is slightly thickened. Set aside to cool. In blender or food
processor fitted with metal blade, puree berries. Strain and discard seeds.
Add berry juice to cooked mixture; stir in buttermilk. Pour into ice cream
canister. Freeze in ice cream maker according to manufacturer's
directions. Makes about 1 quart.
Per Serving: 150 calories - 5 g. protein - 31 g. carb. ~ 1 g. fat - 29 mg.
chol. - 171 mg. calcium.
and corn syrup. Cook and stir over medium heat until mixture is bubbly;
remove from heat. Stir half of hot milk mixture into beaten egg. Stirring
constantly, pour egg mixture into remaining hot milk mixture. Return
mixture to saucepan; cook and stir over low heat until mixture coats a
spoon and is slightly thickened. Set aside to cool. In blender or food
processor fitted with metal blade, puree berries. Strain and discard seeds.
Add berry juice to cooked mixture; stir in buttermilk. Pour into ice cream
canister. Freeze in ice cream maker according to manufacturer's
directions. Makes about 1 quart.
Per Serving: 150 calories - 5 g. protein - 31 g. carb. ~ 1 g. fat - 29 mg.
chol. - 171 mg. calcium.
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