Diabetic Strawberry Ice Cream
This recipe is sponsored, and provided by SplendaŽ.

This recipe, when compared to a full fat, full sugar version, has a 45% reduction in calories, a 50% reduction in fat, a 38% reduction in carbohydrates and a 50% reduction in sugars.
Number of Servings: 8
Serving Size: 1/2 cup

12 oz evaporated whole milk
1 cup heavy cream
3/4 cup whole milk
1/2 cup instant nonfat dry milk
2 Tbsp honey
3/4 cup SplendaŽ Granular
1/2 cup cold water
1 tsp unflavored gelatin
2 Tbsp cornstarch
2 cups crushed fresh strawberries

Make ice cream base. Whisk together the evaporated milk, cream, whole milk, nonfat dry milk, honey and SplendaŽ Granular in a large mixing bowl. Stir well and set aside. Stir gelatin and cornstarch together in a microwaveable bowl. Pour cold water into the gelatin and cornstarch mixture. Stir well using a small whisk, until the mixture is very well blended and there are no visible lumps. Microwave gelatin mixture on high about 2 minutes, stopping and stirring every 30 seconds, or until a thick clear gel forms. (If the gel turns into one big lump, simply start over. It means that your microwave could have been too hot or you were not stopping and stirring the mixture frequently enough.) Remove cooked mixture from microwave. Slowly add 3/4 cup of the ice cream base into the gelatin. Stir well, making sure the gelatin and cornstarch are evenly distributed and there are no visible lumps. Pour back into remaining ice cream base and mix well. Add crushed strawberries and stir until just blended. Freeze in ice cream maker following manufacturers instructions. Best if eaten right away!

Exchanges Per Serving

1 Fat
1 Reduced Fat Milk

Nutrition Information

Amount per serving
Calories 180
Calories From Fat 110
Total Fat 12 g
Saturated Fat 7 g
Cholestrol 45 mg
Sodium 75 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 10 g
Protein 5 g