Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Citrus Ice Milk

Yield: 5 cups

Ingredients and directions for this recipe

3/4 c Sugar 1 1/4 c Orange juice
1 ct (4 oz.) Egg substitute 1/4 c Fresh lemon juice
2 ts Grated orange rind 1 c Evaporated skimmed milk
1 ts Grated lemon rind 1/2 c 2% low-fat milk

Combine sugar and egg substitute in a large bowl. Beat at medium
speed of a mixer 3 minutes or until sugar is dissolved. Add orange
and lemon rinds and juice; beat until blended. Stir in milks.

Pour mixture into the freezer can of a 2-quart ice-cream freezer;
freeze according to manfacturer's instructions. Spoon into a
freezer-safe container; cover and freeze for at least 1 hour. Serving
size: 1/2 cup.

CALORIES 105 (23% from fat); PROTEIN 3.7g; FAT 0.3g (sat 0.2g, mono
0.1g, poly 0g); CARB 22.7g; FIBER 0.1g; CHOL 2mg; IRON 0.3mg; SODIUM
53mg; CALC 97mg

From "Cooking Light" magazine, May 1995.

See also:
Previous recipe Citrus Ice
Next recipe Citrus Iced Tea

Or try one of these recipes:
Grilled Sweet Peppers
Sea Breeze