|2 cups||Boiling water|
|4 teaspoons||Instant coffee granules|
|4 ounces||Egg substitute, (1 carton)|
|1 cup||Evaporated skimmed milk|
|½ cup||2% low-fat milk|
Combine boiling water and coffee granules; stir well. Cover and chill.
Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes.
Add milks; beat well.
Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour. Yield: 7 cups (serving size: ½ cup).
Per serving: 74 Calories; 1g Fat (13% calories from fat); 3g Protein; 14g Carbohydrate; 1mg Cholesterol; 62mg Sodium Recipe by: Cooking Light, May 1995, page 70 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.
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