Yield: 7 Servings
|2 cups||2% low-fat milk, divided|
|1 \N||Vanilla bean, split lengthwise|
|1 cup||Evaporated skimmed milk|
|¾ cup||Frozen egg substitute, thawed|
Pour 1 cup milk into a small saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over low heat 20 minutes. Remove from heat; discard vanilla bean. Pour milk mixture into a bowl; cover and chill.
Combine evaporated milk, sugar, egg substitute, remaining 1 cup 2% milk, and chilled milk mixture in a bowl. Stir with a wire whisk until well blended.
Pour mixture into the freezer can of a 2-quart hand-turned or electric freezer, and freeze according to the manufacturer's instructions. Spoon frozen mixture into a freezer-safe container; cover and freeze (ripen) for at least 1 hour. Yield: 7 cups (serving size: ½ cup).
Per serving: 187 Calories; 4g Fat (20% calories from fat); 8g Protein; 30g Carbohydrate; 7mg Cholesterol; 128mg Sodium Recipe by: Cooking Light, Jan/Feb 1994, page 60 Posted to MC-Recipe Digest V1 #402 by igor@... on Jan 28, 1997.