French Vegetable Soup
INGREDIENTS:
1/2 c Sugar
OR
1/4 c Sugar
AND
3 pk Sweet 'n Low
2 tb Cornstarch
3 c Skim milk
1/4 c Water
1/2 c Egg Beaters
2 ts Vanilla
1/2 c Sugar
OR
1/4 c Sugar
AND
3 pk Sweet 'n Low
2 tb Cornstarch
3 c Skim milk
1/4 c Water
1/2 c Egg Beaters
2 ts Vanilla
In a large saucepan, combine sugar and cornstarch. Gradually add milk and water, stirring constantly. Over medium heat, bring mixture to a boil, stirring constantly. Remove ffrom heat and stir in vanilla. Pour into an 8 x 8 x 2" metal pan. Freeze until ice crystals form around the edge of pan, about an hour. Spoon into a large bowl. Beat at high speed until smooth. Return to pan. Repeat freezing and beating step once. Freeze until firm. Serve immediately.
Per sugar serving: 132 cal., 0.2g fat (2%), 2mg chol., 0g fiber, 6g pro., 26 g carb., 94mg sod.
Per S&L serving: 102 cal., 18g carb.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5
Per sugar serving: 132 cal., 0.2g fat (2%), 2mg chol., 0g fiber, 6g pro., 26 g carb., 94mg sod.
Per S&L serving: 102 cal., 18g carb.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5