Coffee Ice Milk Recipe - Lower Fat Coffee Ice Cream Recipes

Coffee Ice MilkRecipe
By :Cooking Light, May 1995, page 70
Serving Size : 14 Preparation Time :0:20
Sent in by Christi

Here's a lighter version of coffee ice cream that still tastes great!

2 cups boiling water
4 teaspoons instant coffee granules
3/4 cup sugar
1/8 teaspoon salt
4 ounces egg substitute -- (1 carton)
1 cup evaporated skimmed milk
1/2 cup 2% low-fat milk

Combine boiling water and coffee granules; stir well. Cover and chill.Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes. Add milks; beat well.Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour. Yield: 7 cups (serving size: 1/2 cup).

Did You Know? Coffee Trivia Tidbit of the Day

Did you know that it takes 2000 hand picked coffee 'cherries' to make one pound of roasted coffee?

Bourbon Cappuccino Recipe

Christi is coming up aces with recipes lately - this one is a fabulous one she found and wanted to share with everyone.

Bourbon Cappuccino
2 cups hot brewed coffee
2 tablespoons brown sugar
2 cups 2% low-fat chocolate milk
2 tablespoons bourbon
Combine coffee and brown sugar, stirring until brown sugar dissolves. Stir in low-fat chocolate milk and bourbon; cover and chill. Yield: 4 cups (serving size: 1 cup). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 4g Fat (30.3% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 79mg Sodium. Exchanges: 1 Fat; 1 Other Carbohydrates.

NOTES : To serve, dip rims of 4 stemmed glasses in water and then in sugar to coat rims. Pour 1 cup cappuccino into each glass.