5 Feijoas, guavas
1 tsp Lemon juice
1/2 tsp Fresh ginger root, grated
1/2 cup Granulated sugar
2 tsp Cornstarch
1 1/4 cup 1% milk
1/4 cup Honey
1 cup Plain lowfat yogurt, stirred
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From: auntie_e@prodigy.com (MRS ELAINE RADIS)
Date: Tue, 9 Jul 1996 06:33:43, -0500 Recipe by: Mable & Gar Hoffman's Frozen Yogurt
Halve the feijoas; scoop out the pulp and discard the shell. In a blender or food processor fitted with a metal blade, puree the feijoa pulp, lemon juice and ginger. In a medium saucepan, combine the sugar and cornstarch; stir in the milk and honey. Cook and stir until the mixture simmers. Cook for 1 minute longer; remove from the heat. Add the pureed feijoas. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturer's directions.
Penny Halsey (ATBN65B).
Nutrition Analysis: 145 calories, 3g protein, 32g carbohydrate, 1g fat, 3 mg cholesterol, 41mg sodium.
JEWISH-FOOD digest 241
From the Jewish Food recipe list.
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