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Low-Fat Vanilla Ice Milk

1 Cup / 250 mL Evaporated Skim Milk
2 Cups / 500 mL 2% Low-Fat Milk
3/4 Cup / 180 mL Egg Substitute, thawed if frozen
3/4 Cup / 180 mL Sugar
1-1/2 teas. / 7.5 mL Watkins Vanilla, Original Double-Strength 

Combine all ingredients in medium bowl and mix until well blended and sugar is dissolved. Cover and place in refrigerator; chill 2 hours or longer. Pour mixture into the freezer can of a 2-quart / 2-liter hand-turned or electric ice cream freezer. Freeze according to manufacturer’s instructions. Spoon frozen mixture into a freezer-safe container; cover and freeze (ripen) at least 1 hour. Makes 8 servings.

Nutritional Information Per Serving:
Calories 160, Protein 7g, Carbohydrates 26g, Sodium 110mg, Fat 4g, Saturated Fat 1g, Cholesterol 7mg, Dietary Fiber 0g

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© Copyright 2006 The Rising Stars Team  

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