Buy fresh summer fruits from your local farm stand to serve with ice cream.
1/4 cup plus 1/4 tsp (15 packets) Truvia
1 vanilla bean
1/2 cup 2 percent milk
1/2 cup liquid egg substitute
1 1/2 cups fat-free half-and-half, cold
1/2 tsp pure vanilla extract
- Pour the Truvia into a small saucepan. Use a paring knife to slit the vanilla bean lengthwise and scrape the seeds into the Truvia. Stir in the milk, then drop in the vanilla pod. Bring mixture to a simmer over medium heat, stirring.
- Put the egg substitute into a medium bowl and slowly pour in the hot milk, whisking constantly. Pour the milk and egg mixture back into the saucepan and cook over medium heat, whisking constantly for 2 minutes or until the mixture coats a wooden spoon.
- Strain through a fine-mesh strainer into a medium bowl. Whisk in the half-and-half and the vanilla extract. Refrigerate for several hours, until the mixture is very cold.
- Transfer mixture to an ice cream maker and freeze according to manufacturer's directions.
Per Serving 100 calories, 6 g protein, 14 g carbohydrates, 0 g fiber, 7 g sugar, 2 g fat, 1 g saturated fat, 7 mg cholesterol, 206 mg sodium
Reprinted with permission from Sweet & Skinny by Marisa Churchill (Clarkson Potter, 2011); from our sister publication Diabetes Focus Spring 2013