Title: Low-Calorie Ice Cream
Categories: None
Yield: 8 Servings

2 ts Gelatin
1 c Cold water
3/4 c Nonfat dry milk
1 1/2 c Fresh milk
3 tb Sugar
1 tb Liquid sweetener
2 ts Pure vanilla
2 tb Lemon juice

Directions:

Soften gelatin in 1/2 c water.

Mix 1/4 c dry milk with freshmilk; scald. Dissolve gelatin in milk; stir
in 2 tb sugar, liquid sweetener, and vanilla. Chill until slightly
thickened.

Beat 1/2 c dry milk with 1/2 c very cold water until it begins to thicken.
Add lemon juice; beat until thick. Beat in 1 tb sugar until mixture is
consistency of whipped cream. Fold in chilled gelatin mixure. Pour into
ice trays; freeze.

Source: The Encylcopedia of Creative Cooking
Posted to MM-Recipes Digest V3 #283

Date: Tue, 15 Oct 1996 22:46:04 -0400

From: Rod Grant