Tangy Raspberry Freeze

* Exported from MasterCook *

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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