Tangy raspberry freeze

 
                           TANGY RASPBERRY FREEZE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
 
   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
  
 
 
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