Raspberry Frozen Yogurt, Sugar-Free (You can also substitute with blueberries, strawberries, blackberries, nectarines, boysenberries, etc.)
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 (can substitute with l/c vanilla or fruit flavored yogurt)
1 x egg white
1/3 cup cold water
1/3 cup nonfat dry milk
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 (can substitute with l/c milk)
1 cup nonfat dry milk
4 oz egg beaters 99% egg substitute
5 tsp Splenda
1/8 tsp lemon or almond extract
2 tsp vanilla extract
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.
Sugar Free Chocolate Ice Cream
1 tsp. plain gelatin
2.5 cups low fat milk (can substitute with ff l/c milk, l/c 2% millk, or l/c 2% choc. milk)
1/2 cup Nestle Quik Sugar Free chocolate drink mix (can substitute with cocoa powder)
1 cup drained yogurt (the solid half of 2 cups yogurt strained overnight)(can substitute with l/c yogurt)
1 tsp. vanilla extract
Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, Quik or cocoa powder, yogurt, vanilla and salt. Blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. Makes about 1 quart.
Mix pudding mix with 2 cups milk. Add whipped milk, vanilla extract, Splenda and peaches; mix well. Pour into pan and freeze about 45 minutes. Beat again with mixer until all ice is mixed in; return to freezer to freeze again, or freeze in ice cream freezer according to manufacturer's directions.
Makes 8 (1/2 cup) servings (before freezing). Approximately 108 calories per serving.
Banana Ice Cream-Sugar Free
1 med Banana
1 cup 1% milk (can use ff or 2% lc milk)
7 pkt Splenda
2 tbl Egg substitute
Puree all ingrednitns in blender. Freeze accroding to manufacturer's directions.
Soften gelatin in 1/2 cup milk. Heat in a small saucepan and add coffee.
Cook over low heat until gelatin and coffee dissolve. Remove from heat, stir in Splenda, and place saucepan in another bowl of cold or ice water to cool to room temperature. Pour mixture into a blender or food processor, add rest of milk and remaining ingredients and blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.