French vanilla ice milk - butter busters^
6 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| OR | ||
| ¼ | cup | Sugar |
| AND | ||
| 3 | eaches | Pk Sweet 'n Low |
| 2 | eaches | Tb 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 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95