Raspberry Frozen Yogurt, Sugar-Free
Ingredients :
1/4 cup water
1 tsp unflavored gelatin
1 cup frozen unsweetened raspberries or fresh
12 pkt Splenda sweetener or other brand (1 gram)
1 cup plain low-fat yogurt stirred
1 x egg white
1/3 cup cold water
1/3 cup nonfat dry milk
Method :
In a small saucepan or Microwave cup, combine 1/4 cup water with gelatin; let stand 1 minute. Cook and stir over Low heat until gelatin dissolves; set aside. In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds. Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt. In a small bowl, combine egg white with 1/3 cup water and dry milk; beat until stiff but not dry. Fold into raspberry mixture. Freeze in ice cream maker according to directions.
(In my ice cream mixer, pour into frozen bowl, mix for 20-25 minutes, leave in bowl longer to freeze more or put in freeze container and freeze until needed.)
Makes 1 quart.
Vanilla Ice Cream (No Fat, No Salt, No Sugar)
1 tsp unflavored gelatin
2 1/4 cup cold skim milk
1 cup nonfat dry milk
4 oz egg beaters 99% egg substitute
5 tsp NutraSweet or Equal
1/8 tsp lemon or almond extract
2 tsp vanilla extract
Method :
Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Combine remaining ingredients in a blender or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in refrigerator until ready to freeze. Blend for a few seconds before pouring mixture through a strainer into the ice cream maker. Follow instructions for freezing.
Makes about 1 quart.
Done.