Difference between revisions of "Strawberry Ice"
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* red [[food color]] (optional) | * red [[food color]] (optional) | ||
| − | == | + | == Procedures == |
# Combine [[water]],replacement and [[cornstarch]] in a saucepan. | # Combine [[water]],replacement and [[cornstarch]] in a saucepan. | ||
# Bring to a boil and reduce to a simmer. | # Bring to a boil and reduce to a simmer. | ||
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# Return to tray and freeze. | # Return to tray and freeze. | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Frozen dessert Recipes]] | [[Category:Frozen dessert Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
[[Category:Low-calorie Recipes]] | [[Category:Low-calorie Recipes]] | ||
[[Category:Strawberry Recipes]] | [[Category:Strawberry Recipes]] | ||
Latest revision as of 10:15, 15 July 2012
Description
Source: Diabetic Dessert Cookbook
Ingredients
- ¼ cup granulated sugar replacement
- 1 cup water
- 1 tsp cornstarch
- 1 cup strawberries pureed
- 1 tbsp lemon juice
- red food color (optional)
Procedures
- Combine water,replacement and cornstarch in a saucepan.
- Bring to a boil and reduce to a simmer.
- Simmer for 5 minutes and stir in the puree and lemon juice with the food color.
- Pour into freezer trays, cover with wax paper and freeze.
- For a fluffy texture freeze until mushy.
- Scrape into a mixing bowl and beat until just loosened.
- Return to tray and freeze.
