Berry Ice Cream
2/3 cup raspberries
2/3 cup sugar
2 cups sliced strawberries
2 teaspoons lemon juice
1 cup evaporated skimmed milk
4 ounces egg substitute
1 cup 2% low-fat milk
Place raspberries in food processor, and process until smooth. Press
puree through a sieve; set puree aside, and discard seeds. Combine
the sugar, sliced strawberries, and lemon juice in processor, and
process until smooth. Add raspberry puree, evaporated milk, and egg
substitute, and process until blended. Pour mixture into a large
bowl, and stir in low-fat milk. Pour berry mixture into the freezer
can of a 2-quart ice-cream freezer, and freeze according to the
manufacturer's instructions. Spoon into a freezer- safe container;
cover and freeze for at least 1 hour. Yield: 7 cups.
Posted by carnation037 on Jan 19, 2003
http://www.nancyskitchen.com
