Being diabetic, I've learned to satisfy my sweet tooth with a number of different desserts. This ice cream is low in sugar -- but you wouldn't know it by its smooth texture and delicious taste.
Alice Taylor, Swansboro, North Carolina
1 package (1.5 ounces) sugar-free instant chocolate pudding mix
6 packets artificial sweetener(equivalent to 1/4 cup sugar)
2 Tablespoons baking cocoa
1 teaspoon vanilla extract
4 cups evaporated milk
4 ounces light frozen whipped topping, thawed
In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. Fold in the whipped topping until smooth. Pour into a shallow 2-quart freezer container. Cover and freeze for 30 minutes. Stir with a wire whisk; return to freezer until ready to serve.
Serving size: 1/2 cup Yield: 12 servings Exchanges: 1 nonfat milk, 1/2 starch, 1/2 fat Nutrition: 140 Calories, 10g Protein, 20g Carbohydrate, 3g Fat
From Down-Home Diabetic Cookbook. Used by permission.
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Last Updated: Wednesday August 30, 2006 14:41:25
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