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