| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chocolate Ice Cream (Diabetic)

2 envelopes unflavored gelatin
4 cups light cream or half and half or milk
3 large beaten eggs or 3/4 cup frozen egg substitute, thawed
1 tablespoon vanilla extract
1/3 to 1/2 cup unsweetened cocoa powder
24 packets Equal® sweetener or 71/4 teaspoons Equal® for Recipes

1. In a medium saucepan combine the gelatin and 2 cups of the light cream; let stand 5 minutes.
2. Cook and stir over medium heat till mixture just comes to a boil. Gradually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir for 2 minutes more. Do Not boil. Remove from heat.
3. Stir in the remaining cream and the vanilla. In a large bowl, combine cocoa powder and Equal® sweetener. Gradually blend in egg mixture till smooth. Chill just till cold, stirring occasionally. (Don’t overchill.)
4. Freeze in a 4-quart ice cream maker according to manufacturer’s directions.

Makes about 1 3/4 quarts (14 half cup servings).

Nutrition Information Per Serving: Calories: 128, Protein: 5 g, Carbohydrates: 6 g, Fat: 9 g, Cholesterol: 71 mg, Sodium: 43 mg.

Food Exchanges: 1/2 Milk, 1 1/2 Fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Click for more information on the artificial sweetner Aspartame.