===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-05-94 (01:48)             Number: 409
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Diabetic Post 11               Conf: (37) Home Cooki
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

FRENCH VANILLA ICE CREAM
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(Yield: 1 1/2 qt. (1 1/2 L))

Ingredients:
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5             egg yolks
1/4 cup       (60 mL) granulated sugar replacement
dash          salt
2 cups        (500 mL) evaporated skim milk
1-in. piece   (2.5-cm piece) vanilla bean
2 cups        (500 mL) lo-cal whipped topping (prepared)

Instructions:
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Combine egg yolks, sugar replacement and salt in top of double
boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook
and stir over simmering water until mixture is thick and vanilla bean
is dissolved. Cool completely. With electric beater, beat well, and
then fold in topping. Pour into freezer trays, cover with waxed
paper, and freeze for 1 hour. Scrape into large bowl and beat until
smooth and fluffy. Return to freezer trays. Cover. Freeze firm.

Exchange: 1/2 cup (125 mL): 1/2 high-fat meat
Calories: 1/2 cup (125 mL): 61


         Jack Wells Host of the Home Cooking and Recipes sub

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