- 4
Ingredients
- 15 oz low-fat ricotta cheese
- 1 cup skim milk
- 1 cup low-fat buttermilk OR 1 cup fat free yogurt
- 1 tsp vanilla
- ½ cup measurable Splenda
Preparation
Step 1
Make sure the milk and cheese are very cold. Process all ingredients in a blender or food processor until smooth. Pour mixture into the pre-frozen bowl of an ice cream maker and follow the manufacturer’s instructions for making ice cream. If the mixture was cold, this should take about 20 – 30 minutes. When done, transfer the ice cream to a freezer container and store in the freezer to harden.
While this combination may seem strange, the resulting batch of ice cream, when using low-fat buttermilk, has approximately 320 calories, 7g fat, 33mg cholesterol, and 25g sugar. Eating one quarter of the entire batch would result in consuming only 80 calories, less than 2g fat, just over 8mg cholesterol, and just little more than 6g sugar.