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Measurements

Vanilla Ice Cream - lowfat

Yield: 8 Servings

2 ts Gelatin
2 tb Hot water
1 1/4 c Evaporated milk, chilled
1 ts Vanilla
4 tb Sugar equivalent sweetener

Dissolve gelatin in hot water. Whisk the milk and almost cold gelatin together and add the flavoring and sweetener.
Pour into freezing trays and freeze without stirring. Serve with fruit.
Source: The Diabetic's Cookbook by Roberta Longstaff & Jim Mann


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