Citrus Ice Milk

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 23%
  • Fat: 0.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.7g
  • Carbohydrate: 22.7g
  • Fiber: 0.1g
  • Cholesterol: 2mg
  • Iron: 0.3mg
  • Sodium: 53mg
  • Calcium: 97mg

Ingredients

  • 3/4 cup sugar
  • 1 (4-ounce) carton egg substitute
  • 2 teaspoons grated orange rind
  • 1 teaspoon grated lemon rind
  • 1 1/4 cups orange juice
  • 1/4 cup fresh lemon juice
  • 1 cup evaporated skimmed milk
  • 1/2 cup 2% low-fat milk

Preparation

  1. Combine sugar and egg substitute in a large bowl. Beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add orange and lemon rinds and juices; beat until blended. Stir in milks.
  2. Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour.
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