LOW-FAT CHOCOLATE ICE CREAM
Source of Recipe
internet
Recipe Introduction
Sinfully rich taste and texture, but very low in fat.
You can substitute any flavor instant
pudding for the chocolate.
List of Ingredients
1 package (3.9 ounces) instant chocolate pudding and
pie filling
1/4 cup granulated sugar
1 can (12 ounces) evaporated skim milk (not sweetened
condensed)
1 cup skim milk
Recipe
1. Mix pudding powder and sugar in a bowl. Whisk in
evaporated milk and skim milk
until blended.
2. Pour into ice-cream maker and freeze according to
manufacturer's instructions, or use
still-freeze method (below).
3. Pack into freezer container, cover tightly and freeze
up to 1 month.
* Makes 1 quart, 8 servings. Per serving: 121 cal, 5
g pro, 25 g car, 1 g fat, 3 mg chol, 268
mg sod. Exchanges: 1 starch/bread, 1/2 dairy/skim milk
STILL-FREEZE METHOD:
* Pour prepared ingredients into a metal loaf pan or
8-inch square baking pan.
* Cover with plastic wrap or foil and place in freezer.
* Freeze for 1 to 2 hours or until solid.
* Break frozen mixture in pieces with a fork and spoon
into a food processor or a large
bowl.
* Process, or beat with electric mixer on medium-high
speed, until soft but not melted.
Repeat freezing and processing or beating 1 or 2 times,
if desired, for smoothness.
* After final processing or beating, stir in chopped
chocolate or other small pieces, such
as nuts.
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