Citrus ice milk

5 cups

Ingredients

Quantity Ingredient
¾ cup Sugar
1 carton (4 oz.) Egg substitute
2 teaspoons Grated orange rind
1 teaspoon Grated lemon rind
1¼ cup Orange juice
¼ cup Fresh lemon juice
1 cup Evaporated skimmed milk
½ cup 2% low-fat milk

Directions

Combine sugar and egg substitute in a large bowl. Beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add orange and lemon rinds and juice; beat until blended. Stir in milks.

Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manfacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour. Serving size: ½ cup.

CALORIES 105 (23% from fat); PROTEIN 3.7g; FAT 0.3g (sat 0.2g, mono 0.1g, poly 0g); CARB 22.7g; FIBER 0.1g; CHOL 2mg; IRON 0.3mg; SODIUM 53mg; CALC 97mg

From "Cooking Light" magazine, May 1995.

Typed by Iris Grayson.

Submitted By IRIS GRAYSON On 04-25-95

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