LOW-FAT CHOCOLATE ICE CREAM

Prep: 5 min Freeze: 20 min
Total Cost: $1.80

Sinfully rich taste and texture, but very low in fat. 
You can substitute any flavor instant
pudding for the chocolate.

 1 package (3.9 ounces) instant chocolate pudding and 
pie filling
 1/4 cup granulated sugar
 1 can (12 ounces) evaporated skim milk (not sweetened 
condensed)
 1 cup skim milk

1. Mix pudding powder and sugar in a bowl. Whisk in 
evaporated milk and skim milk
until blended.
2. Pour into ice-cream maker and freeze according to 
manufacturer's instructions, or use
still-freeze method (below).
3. Pack into freezer container, cover tightly and freeze 
up to 1 month.

* Makes 1 quart, 8 servings. Per serving: 121 cal, 5 
g pro, 25 g car, 1 g fat, 3 mg chol, 268
mg sod. Exchanges: 1 starch/bread, 1/2 dairy/skim milk

STILL-FREEZE METHOD: 
* Pour prepared ingredients into a metal loaf pan or 
8-inch square baking pan. 
* Cover with plastic wrap or foil and place in freezer.
* Freeze for 1 to 2 hours or until solid.
* Break frozen mixture in pieces with a fork and spoon 
into a food processor or a large
bowl. 
* Process, or beat with electric mixer on medium-high 
speed, until soft but not melted.
Repeat freezing and processing or beating 1 or 2 times, 
if desired, for smoothness.
* After final processing or beating, stir in chopped 
chocolate or other small pieces, such
as nuts.