5 Egg yolks
1/4 c (60 mL) granulated sugar
Replacement
ds Salt
2 c (500 mL) evaporated skim
Milk
1 In. piece
2 c (500 mL) lo-cal whipped
Topping (prepared)
(2.5-cm piece) vanilla bean
Combine egg yolks, sugar replacement and salt in top
of double boiler. Beat until frothy. Beat in milk and
add vanilla bean. Cook and stir over simmering water
until mixture is thick and vanilla bean is dissolved.
Cool completely. With electric beater, beat well, and
then fold in topping. Pour into freezer trays, cover
with waxed paper, and freeze for 1 hour. Scrape into
large bowl and beat until smooth and fluffy. Return to
freezer trays. Cover. Freeze firm.
Exchange: 1/2 cup (125 mL): 1/2 high-fat meat
Calories: 1/2 cup (125 mL): 61
