Tangy raspberry freeze

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Recipe by: arzenie

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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