Rating: 4 stars
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You can change the flavor of this basic "ice cream" by adding 1 1/2 cups puréed raspberries (or whatever fruit is in season) before freezing.

Recipe by Cooking Light July 1997

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Yield:
5 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place ricotta in food processor, and process until smooth. Combine ricotta and remaining ingredients in a large bowl; stir well.

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  • Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutrition Facts

91 calories; calories from fat 22%; fat 2.2g; saturated fat 1.4g; mono fat 0.6g; poly fat 0.1g; protein 3.9g; carbohydrates 13.8g; cholesterol 8mg; iron 0.3mg; sodium 48mg; calcium 121mg.
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