2 large Feijoas, guavas
1 cup Strawberries, fresh or froze
1/2 cup Granulated sugar
1/2 cup Milk, 1% lowfat
1 tsp Unflavored gelatin
1/4 cup Light corn syrup
1 cup Plain lowfat yogurt, stirred
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From: auntie_e@prodigy.com (MRS ELAINE RADIS)
Date: Tue, 9 Jul 1996 06:33:40, -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 pulp and strawberries with the sugar. In a small saucepan, combine the milk and gelatin; let stand for 1 minute. Cook and stir over low heat until the gelatin dissolves. Combine with the corn syrup and fruit. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturer's directions.
Penny Halsey (ATBN65B).
Nutrition Analysis: 122 calories, 3g protein, 27g
carbohydrate, 1g fat, 2mg cholesterol, 34mg sodium.
JEWISH-FOOD digest 241
From the Jewish Food recipe list.
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