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From Seppo-NY, 03-03-2000
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Msg ID 0047700
Linda,

The following recipe is from www.soyfoods.com It's not exactly ice cream, but it's something to start with. I would imagine that you could substitute most any fruit juice and pureed fruit in this recipe, though you may need to adjust the amount of sugar. I'll keep looking for a soy ice cream recipe.

Raspberry Sherbert
3/4 cup soymilk
3/4 cup cranberry-raspberry juice
1 cup raspberries, puréed
2 Tbs sugar

Blend all ingredients and freeze in an ice cream maker or in the freezer (directions below). Ice cream maker: Freeze according to manufacturer's recommendations. This recipe fits a one-pint ice cream maker. You may double the recipe for larger machines.

Freezer: Pour into a shallow pan and freeze until fairly firm but not totally frozen. Cut it into chunks and process in a food processor or blender until smooth. Pour into a container and freeze again. Let soften before serving. If necessary, process again briefly just before serving.

Yield: 2 cups (4 servings) Serving size: 1/2 cup. Per serving: 90 calories, 1 g total fat (0.1 g sat fat), 2 g pro, 19 g carb, 20 mg sodium, 0 mg cholesterol.


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