French vanilla ice milk
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| OR | ||
| ¼ | cup | Sugar |
| AND | ||
| 3 | packs | Sweet 'n Low |
| 2 | tablespoons | Cornstarch |
| 3 | cups | Skim milk |
| ¼ | cup | Water |
| ½ | cup | Egg Beaters |
| 2 | teaspoons | Vanilla |
Directions
In a large saucepan, combine sugar and cornstarch. Gradually add milk and water, stirring constantly. Over medium heat, bring mixture to a boil, stirring constantly. Remove ffrom heat and stir in vanilla.
Pour into an 8 x 8 x 2" metal pan. Freeze until ice crystals form around the edge of pan, about an hour. Spoon into a large bowl. Beat at high speed until smooth. Return to pan. Repeat freezing and beating step once. Freeze until firm. Serve immediately.
Per sugar serving: 132 cal., 0.2g fat (2%), 2mg chol., 0g fiber, 6g pro., 26g carb., 94mg sod.
Per S&L serving: 102 cal., 18g carb.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 From: Sharon Stevens Date: 05-30-96
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