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    Strawberry Cheesecake Ice Cream -- e-w


    Source of Recipe


    Quick Cooking 2004 – K. Maubach; Fairbury, IL
    Strawberry Cheesecake Ice Cream -- e-w
    Plan ahead…needs to firm up in freezer for 2-4 hours before serving.
    Yield: 2 quarts

    3 c. sliced fresh strawberries
    6 oz. reduced-fat cream cheese
    2 12-oz. cans fat-free evaporated milk
    1 14-oz. can fat-free sweetened condensed milk
    1 tsp. vanilla extract
    1 c. reduced-fat whipped topping

    Place strawberries in a blender or food processor bowl; cover and process until smooth. In a large mixing bowl beat cream cheese until smooth. Add evaporated milk and condensed milk, vanilla and pureed strawberries, mix well. Fold in whipped topping.

    Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in your freezer for 2-4 hours before serving.

    One 3/4-cup serving equals: 234 calories…4 gm fat (3 gm saturated)…15 mg cholesterol…171 mg sodium…38 gm carbohydrate…1 gm fiber…11 gm protein +++EXC: 1-1/2 fruit…1 fat-free milk…1 fat +++WWP:5
 

 

 

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