Low Carb Desserts Recipes
Tangy Raspberry Freeze Recipe
This Tangy Raspberry Freeze Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Tangy Raspberry Freeze Recipe, is that they can
all be seen as diet recipes in one form or another.
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Tangy Raspberry Freeze
Ingredients:
2/3 cup sugar
2 tsp cornstarch
1 can evap. lowfat milk (12-oz.)
2 tbsp light corn syrup
1 egg, beaten
2 cup fresh or frozen unsweetened
1 raspberries, thawed
1 cup buttermilk
Instructions:
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
Servings: 6
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Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were forced to live on nothing but food and water for days.
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