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Tangy raspberry freeze

Yield: 6 Servings

Ingredients:

• 2/3 c Sugar
• 2 ts Cornstarch
• 1 cn Evap. lowfat milk (12-oz.)
• 2 tb Light corn syrup
• 1 Egg; beaten
• 2 c Fresh or frozen unsweetened Raspberries; thawed
• 1 c Buttermilk

Instructions:

In medium saucepan combine sugar and cornstarch. Stir in evaporated milk and corn syrup. Cook and stir over medium heat until mixture is bubbly; remove from heat. Stir half of hot milk mixture into beaten egg. Stirring constantly pour egg mixture into remaining hot milk mixture. Return mixture to saucepan; cook and stir over low heat until mixture coats a spoon and is slightly thickened. Set aside to cool. In blender or food processor fitted with metal blade puree berries. Strain and discard seeds. Add berry juice to cooked mixture; stir in buttermilk. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart. Per Serving: 150 calories - 5 g. protein - 31 g. carb. ~ 1 g. fat - 29 mg. chol. - 171 mg. calcium. Posted by: Elaine Radis (BGMB90B) - Prodigy Reposted by: Debbie Carlson - Cooking Echo

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