posted by Connie 05-31-98 7:24 AM
Mable and Gar Hoffman's Ice Cream ISBN paper-back published by Fisher Books
Vanilla Ice Cream- low cholesterol
Egg substitute is the key to a smooth and velvety, low cholesterol dessert.
12 ounce can nonfat or lowfat evaporated milk
1/2 cup sugar
1 (8 oz) carton egg substitute, thawed
2 tea. vanilla extract
3/4 cup lowfat milk or half and half
In medium saucepan, combine evap. milk, egg sub. and sugar. Cook and stir over med. heat until mixture is very thick. Remove from heat; stir in vanilla and lowfat milk or half and half. Cool.
Pour into ice-cream canister. Freeze according to ice cream makers instructions. Makes about 1 quart
117 calories; 1 gram fat;4 mg chol. 166mg calcium per serving. (8 servings per quart on the nutritional info.)