Tangy raspberry freeze

6 Servings

Ingredients

Quantity Ingredient
⅔ cup Sugar
2 teaspoons Cornstarch
1 can Evap. lowfat milk (12-oz.)
2 tablespoons Light corn syrup
1 Egg; beaten
2 cups Fresh or frozen unsweetened
Raspberries; thawed
1 cup Buttermilk

Directions

In medium saucepan, combine sugar and cornstarch. Stir in evaporated milk and corn syrup. Cook and stir over medium heat until mixture is bubbly; remove from heat. Stir half of hot milk mixture into beaten egg. Stirring constantly, pour egg mixture into remaining hot milk mixture. Return mixture to saucepan; cook and stir over low heat until mixture coats a spoon and is slightly thickened. Set aside to cool. In blender or food processor fitted with metal blade, puree berries. Strain and discard seeds. Add berry juice to cooked mixture; stir in buttermilk. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart.

Per Serving: 150 calories - 5 g. protein - 31 g. carb. ~ 1 g. fat - 29 mg. chol. - 171 mg. calcium. Posted by: Elaine Radis (BGMB90B) - Prodigy Reposted by: Debbie Carlson - Cooking Echo

Related recipes