Description Edit

From Joni's Diabetic Kitchen

Ingredients Edit

Directions Edit

  1. Soften gelatin in ¼ skim milk; set aside.
  2. Combine remaining 1 cup milk, egg yolks and salt in double boiler; heat until mixture coats spoon.
  3. Remove from heat.
  4. Add gelatin mixture and sugar substitute; stir until blended.
  5. Cool.
  6. Add vanilla and half-and-half.
  7. Freeze until firm.
  8. Beat egg whites until stiff peaks form.
  9. Remove cream mixture from freezer, and place in chilled bowl; beat until smooth.
  10. Fold in stiffly beaten egg whites.
  11. Return to freezer until ready to serve.
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