Honey Gelato
Yield
6 servingsPrep
60 minCook
60 minReady
2 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ½ | cup |
milk, skim, (non fat) powder
non-fat |
|
| 2 | cups |
milk
|
|
| ½ | cup |
honey
|
|
| 1 | teaspoon |
orange juice
|
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 118 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 473 | ml |
milk
|
|
| 118 | ml |
honey
|
|
| 5 | ml |
orange juice
|
|
| 5 | ml |
lemon juice
|
|
| 2 | each |
egg whites
|
*
|
Directions
Mix gelatin and dry milk in a saucepan.
Stir in skim milk, cook over low heat, stirring constantly until gelatin dissolves.
Remove from heat.
Stir in honey and juices.
Pour into a freezer try, 9" cake pan or ice cube tray and freeze for 1 hour.
Pour the mixture into a chilled bowl and add the egg whites.
Beat at high speed with an electric mixer until mixture is fluffy.
Return to freezer container, cover, and freeze until firm.
