*  Exported from  MasterCook  *

                          TANGY RASPBERRY FREEZE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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
 


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