Chocolate Frozen Treat

  • 1 1/2 cups sugar substitute
  • 2 tablespoons cornstarch
  • 2 tablespoons European or Dutch-process cocoa
  • 1/8 teaspoon salt
  • 2 cups skim milk
  • 2 tablespoons margarine
  • 1 cup real liquid egg product
  • 1 teaspoon vanilla

Combine sugar substitute, cornstarch, cocoa and salt in medium saucepan; stir in milk and margarine. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, whisking constantly, about 1 minute. Whisk about 1 cup milk mixture into egg product in small bowl; whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat and stir in vanilla. Let cool; refrigerate until chilled, about 1 hour. Freeze mixture in ice cream maker according to manufacturer’s directions. Pack into freezer container and freeze until firm, 8 hours or overnight. Before serving, let stand at room temperature until slightly softened, about 15 minutes.

Dietary Exchanges:

  • 1 Milk
  • 1 Fat

Mocha Frozen Treat: Add 1 tablespoon instant coffee crystals to sugar substitute before adding milk.

  • Yields: 6 (1/2-cup) servings
  • Preparation Time: Overnight + about ½ hour

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