Sugarfree (low cal) Strawberry Ice-Cream


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Relish this delicious ice-cream when fresh strawberries are in season. This rich, creamy, ice-cream is made with reduced milk, thickened with cornflour and sweetened with a sugar substitute. You will need to add less sugar substitute if the fruit you use is ripe and sweet. Taste the ice-cream mixture after you add and mix each sachet to ascertain how much you need to add.

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Serves 4.
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2 1/2 cups (500 ml.) low fat milk
1/2 cup skimmed milk powder
2 tbsp cornflour
1 cup chopped fresh strawberries
5 sachets of sugar substitute

  1. Mix the cornflour and milk powder in ½ cup of cold milk and keep aside.
  2. Bring the remaining milk to a boil in a non-stick pan and add the cornflour mixture.
  3. Stir continuously and simmer over a slow flame till it coats the back of a spoon.
  4. Cool completely. Add the sugar substitute and the strawberries and pour into a shallow container.
  5. Cover and freeze till firm.
  6. Liquidise in a blender till it is slushy and pour back into the shallow container. Cover and freeze till the ice-cream is firm.
  7. Scoop and serve.

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 Reviewed By
foodie $1234December 27, 2010

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Reviewed December 27, 2010by foodie $1234


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