Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Lowfat milk (2%) 4 c Cut up strawberries
1 c Refrigerated or frozen egg 1 ts Lemon juice
-product, thawed -fresh strawberries, opt.
1/2 c Sugar

Combine milk, egg product and sugar in a heavy saucepan. Cook and
stir over medium heat about 10 minutes or till mixture is thickened.
DO NOT BOIL. Remove from heat. Place saucepan in sink or bowl of ice
water 1-2 minutes, stirring constantly. Pour custard mixture into a
bowl; set aside. Place strawberries into a blender container. Cover
and blend until nearly smooth. Stir strawberries and lemon juice into
custard mixture. Cover the surface with plastic wrap. Refrigerate
several hours or overninght tilll completely chilled. Or, place bowl
in a sink of ice water to chill quickly. Freeze in a 2 or 3 quart ice
cream freezer according to manufacturers

directions. Serve with additional strawberries, if desire. Makes 7
cups (14 servings)

Per serving: 65 cal., 1g fat, 3mg chol., 41mg sodium, 12g carb., 1g
fiber, 3g pro., 1/2 fruit exchange.

BHG Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-02-95

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