Photo: Ian Dooley
Estimated Nutrition (whole recipe, rough)
360
Calories
20g
Protein
13g
Fat
38g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- joni's diabetic kitchen
- 1 tbsp unflavored gelatin
- 1 1/4 cup skim milk, divided
- 2 eggs, separated
- 1/4 tsp salt
- 1 sugar substitute to equal
- -¼ cup sugar
- 2 tsp vanilla
- 1 cup half-and half
- =
Directions
1
Soften gelatin in ¼ skim milk; set aside. Combine remaining 1 cup milk,egg yolks and salt in double boiler; heat until mixture coats spoon. Remove from heat. Add gelatin mixture and sugar substitute; stir until blended. Cool. Add vanilla and half-and-half. Freeze until firm. Beat egg whites until stiff peaks form. Remove cream mixture from freezer, and place in chilled bowl; beat until smooth. Fold in stiffly beaten egg whites. Return to freezer until ready to serve.
Recipe sourced from
fandom