|2 cups||Lowfat milk (2%)|
|1 cup||Refrigerated or frozen egg product, thawed|
|4 cups||Cut up strawberries|
|1 teaspoon||Lemon juice fresh strawberries, opt.|
Combine milk, egg product and sugar in a heavy saucepan. Cook and stir over medium heat about 10 minutes or till mixture is thickened.
DO NOT BOIL. Remove from heat. Place saucepan in sink or bowl of ice water 1-2 minutes, stirring constantly. Pour custard mixture into a bowl; set aside. Place strawberries into a blender container. Cover and blend until nearly smooth. Stir strawberries and lemon juice into custard mixture. Cover the surface with plastic wrap. Refrigerate several hours or overninght tilll completely chilled. Or, place bowl in a sink of ice water to chill quickly. Freeze in a 2 or 3 quart ice cream freezer according to manufacturers directions. Serve with additional strawberries, if desire. Makes 7 cups (14 servings)
Per serving: 65 cal., 1g fat, 3mg chol., 41mg sodium, 12g carb., 1g fiber, 3g pro., ½ fruit exchange.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95
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