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LOW FAT : Ice Cream Without the Cream

August 26, 1993|DONNA DEANE | TIMES FOOD STYLIST

The combination of Grand Marnier and orange zest gives a pleasant orange flavor to this extremely light and refreshing low-fat ice cream.

Using egg substitute in place of real eggs gives a custard-like consistency to the ice cream without the addition of fat.

The addition of nonfat dry milk to the nonfat milk adds richness and body without adding fat--there is only a trace amount in the entire recipe.

*

ALMOST-NO-FAT GRAND MARNIER ICE CREAM

1 teaspoon unflavored gelatin

1/4 cup Grand Marnier

3 cups nonfat milk

3 tablespoons nonfat dry milk

1/3 cup sugar

1 teaspoon grated orange zest

1/2 cup nonfat egg substitute (equivalent to 2 eggs)

1 1/2 teaspoons vanilla

3 medium oranges

Orange zest

Sprinkle gelatin over Grand Marnier. Let stand until softened. Combine 2 cups milk, nonfat dry milk, sugar and orange zest in saucepan. Heat to simmer. Add little hot mixture to egg substitute and return all to pan.

Heat and stir until slightly thickened. Stir in gelatin mixture just until dissolved. Stir in remaining milk. Let cool to room temperature. Stir in vanilla. Process in ice cream maker according to manufacturer's directions.

To serve, spoon ice cream into orange shells and garnish with orange zest, if desired.

For six orange shells cut three medium oranges in half crosswise. Gently juice oranges, being careful not to damage shells. Reserve juice for another use. Scoop any remaining membrane from inner shells. Chill until serving time. Makes 6 servings.

Each serving contains about:

305 calories; 368 mg sodium; 12 mg cholesterol; 0 fat; 44 grams carbohydrates; 25 grams protein; 0 fiber.

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