Title: Coffee Ice Milk
Categories: Desserts
Yield: 14 Servings

2 c Boiling water
4 ts Instant coffee granules
3/4 c Sugar
1/8 ts Salt
4 oz Egg substitute, (1 carton)
1 c Evaporated skimmed milk
1/2 c 2% low-fat milk

Combine boiling water and coffee granules; stir well. Cover and chill.

Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of
a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes.
Add milks; beat well.

Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze
according to manufacturer's instructions. Spoon into a freezer-safe
container; cover and freeze for at least 1 hour. Yield: 7 cups (serving
size: 1/2 cup).

Per serving: 74 Calories; 1g Fat (13% calories from fat); 3g Protein; 14g
Carbohydrate; 1mg Cholesterol; 62mg Sodium

Recipe by: Cooking Light, May 1995, page 70

Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.