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Ice Milk: Berry Ice Milk

Source of Recipe

Cooking Light, May 1995, page 71
2/3 cup raspberries
2/3 cup sugar
2 cups sliced strawberries
2 teaspoons lemon juice
1 cup evaporated skimmed milk
4 ounces egg substitute
1 cup 2% low-fat milk

Place raspberries in food processor, and process until smooth. Press puree through a sieve; set puree aside, and discard seeds. Combine the sugar, sliced strawberries, and lemon juice in processor, and process until smooth. Add raspberry puree, evaporated milk, and egg substitute, and process until blended. Pour mixture into a large bowl, and stir in low-fat milk. Pour berry mixture into the freezer can of a 2-quart ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon into a freezer- safe container; cover and freeze for at least 1 hour. Yield: 7 cups.