Free Recipe Tangy Raspberry Freeze
Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Ingredients for Tangy Raspberry Freeze Recipe
2/3 c Sugar
2 ts Cornstarch
1 cn Evap. lowfat milk (12-oz.)
2 tb Light corn syrup
1 Egg; beaten
2 c Fresh or frozen unsweetened
Raspberries; thawed
1 c Buttermilk
Tangy Raspberry Freeze Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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