Recipe - Tangy Raspberry Freeze

2/3 cup Sugar
2 teaspoon Cornstarch
1 cn Evap. lowfat milk (12oz.)
2 tablespoon Light corn syrup
1 Egg; beaten
2 cup Fresh or frozen unsweetened
Raspberries; thawed
1 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini