25% Off Black Friday Sale

Sugar Free Frozen Yogurt/Ice Cream

Results 1 to 1 of 1
  1. #1
    Nor*Cal
    ELITE MEMBER
    aggies1ut's Avatar


    Join Date
    Jan 2003
    Location
    Sacramento, Ca.
    Posts
    3,580
    Rep Points
    3140563

    Sugar Free Frozen Yogurt/Ice Cream

    Raspberry Frozen Yogurt, Sugar-Free (You can also substitute with blueberries, strawberries, blackberries, nectarines, boysenberries, etc.)

    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 (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

    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 (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

    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.

    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
    dash salt

    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.



    Peach Ice Cream
    1 large box sugar-free instant pudding mix
    2 cups cold milk (can be l/c)
    1 cup canned milk, whipped
    1 teaspoon vanilla extract
    5 packages Splenda
    2 cups sliced peaches

    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
    Ingredients :

    1 med Banana
    1 cup 1% milk (can use ff or 2% lc milk)
    7 pkt Splenda
    2 tbl Egg substitute

    Method :
    Puree all ingrednitns in blender. Freeze accroding to manufacturer's directions.

    Sugar-Free Cappuccino Ice Cream

    Ingredients :

    1 tsp Plain gelatin
    1 1/2 cup Low fat milk
    2 tbl Instant espresso coffee powder
    3 1/2 tsp Splenda sweetener
    2 tbl Non-fat dry milk
    1 1/2 cup Buttermilk
    1 tsp Vanilla extract
    1/4 tsp Cinnamon
    1 dsh Salt

    Method :
    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.
    Last edited by aggies1ut; 09-10-2005 at 08:54 PM.

Similar Threads

  1. fat free cream cheese
    By nadirmg in forum Diet & Nutrition
    Replies: 5
    Last Post: 03-27-2008, 08:44 AM
  2. Fat free yogurt
    By sicko in forum Diet & Nutrition
    Replies: 11
    Last Post: 08-28-2006, 02:15 PM
  3. frozen yogurt with whey powder
    By sweetness in forum Diet & Nutrition
    Replies: 7
    Last Post: 09-10-2005, 02:20 PM
  4. Sugar Free Protein Ice Cream
    By w8lifter in forum Healthy Recipes
    Replies: 10
    Last Post: 01-05-2003, 09:59 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
-->