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