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Beat The Heat With These Fabulous Frozen Desserts!
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Almond-Ginger Frozen
Raspberry Frozen
Strawberry
To the country housewife, who has access to plenty of ice, milk, cream and fruit, raw or preserved, frozen desserts are not a luxury; besides, they require no more time to make than a pie. In a home where there are children, the little ones will gladly come to aid during the freezing process when ice cream is in prospect, as every mother knows. First, there is the necessity of a good freezer. Never economize by purchasing a cheap one; the best is the truest economy in the end. Also, provide a strong burlap bag and a mallet for smashing ice, as well as a dipper to measure salt and ice, for half the rapidity of the freezing process depends on the proper proportions being used. In winter, snow can be utilized instead of ice; if the salt does not act rapidly upon it, add a cupful cold water. Before pouring the stuff to be frozen into the can, adjust every part and give the crank a few twirls to insure the freezer being in first-class order. Then fill the can, adjust it again, and put in the crushed ice and salt in proper quantities. If there is only a small quantity to be frozen, the salt and ice need come no higher than the mixture inside. Never fill the can to the top; it will make a cream coarse-grained or it will spill out. At first, turn the crank steadily but rather slowly. When frozen to a mush, turn more rapidly, adding more salt and ice, if necessary. Never draw off the brine till the freezing process is accomplished, then remove the top and dasher, and pack solidly with a spoon, put a cork dipped in lard into the hole at the top so there will not be the slightest danger of brine working in, and repack the freezer with 4 measures ice to one salt. Cover with newspapers or a piece of carpet and leave it, if possible, for two hours to mellow and ripen. If nuts, fruit, or liquors are to be added to frozen stuff, do not put them in till the mixture is a mush. When serving time comes, remove the can, wipe it off carefully before opening to make sure not a drop of brine can get inside, take off the lid, run a palette knife around the edge of the cream, invert the can on a platter, and the contents will slip out. If it should prove refractory, wring a cloth from hot water, wrap it about the can, and there will be no further trouble. Source: Household Discoveries & Mrs. Curtis's Cookbook, ©1908.
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Turn off
summer's sizzle with scrumptious frozen desserts that cool you off without a lot of
calories and fat. Healthful ingredients, including fruit and nonfat yogurt, provide a
bounty of nutrients, plus the sweetness and creamy richness you crave. Make a frozen peach dessert by cutting a pound of frozen peach slices into chunks and processing in a food processor until it turns into a purée. Add a 1/2 cup non-fat sour cream, 1/3-cup sugar and 1 teaspoon vanilla extract. Process until the mixture is light, creamy and smooth. Serve immediately in dessert glasses, garnished with mint leaves. For a frozen cappuccino, whirl 1 cup cooled espresso or other dark-roast coffee with 3/4 cup vanilla nonfat frozen yogurt, 1/2 cup ices cubes and 1 1/2 tablespoons sugar until smoothly pureéd. Pour into a glass and serve. If you love ice cream sandwiches, make your own low-fat version, starting with 3 cups of chocolate low-fat frozen yogurt that is slightly softened. Toss 2 1/2 cups Grape-Nuts cereal, 1/4 cup granulated or packed light brown sugar, and 2 teaspoons instant coffee granules in a shallow bowl. Scoop 2 tablespoons of the frozen yogurt onto a chocolate wafer, cover with another wafer and compress the sandwich slightly. Set it on its edge and roll it in the crumb mixture. Place each sandwich on a flat, shallow pan covered with foil and freeze until hard. Parfaits make a perfect finale to a summer supper. In a parfait (or wine) glass, alternate layers of fat-free ice cream topping, crumbled pieces of angel food cake, scoops of low- or non-fat ice cream or yogurt, and slices of your favorite fresh summer fruit or berries. Top with a piece of fruit and some mint leaves, and serve.
CAPPUCCINO
ICE 3 cups brewed coffee Combine all ingredients in container of an electric blender; process until smooth. Pour mixture into an 8-inch square pan. Cover and freeze at least 3 hours, or until mixture is almost frozen, stirring 2 or 3 times during freezing process. Scoop into individual dessert dishes; serve immediately. Makes 6 Servings. Per Serving: 74 Cal; 3 g Total Fat; 11 g Carb; 0 mg Cholesterol; 19 mg Sodium; 1 g Protein; 21 mg Calcium. Exchanges: 1/2 Starch; 1 Fat.
ALMOND-GINGER
ICE CREAM SANDWICHES 2 cups vanilla nonfat ice cream, softened Combine first 3 ingredients in a bowl, stirring well. Spread 1/4 cup ice cream mixture onto each of 8 gingersnaps; top with remaining gingersnaps. Place on a baking sheet, and freeze until firm. Wrap sandwiches individually in plastic wrap, and store in freezer. Makes 8 Servings. Per Serving: 117 Cal; 6 g Total Fat; 14 g Carb; 5 mg Cholesterol; 28 mg Sodium; 3 g Protein; 1 g Fiber; 60 mg Calcium. Exchanges: 1 Starch; 1 Fat.
CARAMEL ICE
MILK 1/3 cup sugar Sprinkle 1/3 cup sugar in a heavy skillet. Cook over medium heat until sugar melts and becomes golden, stirring constantly (about 10 minutes). Add evaporated milk, stirring constantly. Remove from heat. Set aside. Combine skim milk, milk powder, 3 Tablespoons sugar, and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Gradually stir about one-fourth of hot mixture into beaten eggs. Add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, until mixture coats a metal spoon. Remove from heat. Stir in vanilla and caramelized sugar mixture. Cover and chill. Pour mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour, if desired. Scoop ice milk into individual dessert bowls and serve immediately. Yield 10 Servings. Per Serving: 116 Cal; 1 g Total Fat; 19 g Carb; 58 mg Cholesterol; 115 mg Sodium; 215 mg Calcium; 7 g Protein. Exchanges: 1 Starch; 1 Skim Milk.
CANTALOUPE
SHERBET 1 large ripe cantaloupe, peeled and finely
chopped Combine cantaloupe, sugar substitute, and lemon juice in container of an electric blender or food processor; cover and process until smooth. Transfer mixture to a medium bowl. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 4 minutes. Add to cantaloupe mixture, stirring well. Add yogurt, stirring until smooth. Pour mixture into an 8-inch square pan; freeze until almost firm. Transfer mixture to a large bowl; beat at high speed of an electric mixer until fluffy. Spoon mixture back into pan; freeze until firm. Scoop into individual serving dishes to serve. Garnish each serving with a cantaloupe wedge, if desired. Makes 5 (1-cup) Servings. Per Serving: 93 Cal; <1 g Fat (Trace Sat Fat); 19 g Carb; 1 mg Cholesterol; 50 mg Sodium; 5 g Protein; 1 g Fiber. Exchanges: 1 Fruit; 1/2 Skim Milk.
FROZEN
PB-MOCHA PARFAITS 1/2 cup reduced-fat vanilla wafer cookies
(about 12 wafers) Combine cookie crumbs, peanuts and chocolate chips; divide in half and set aside. Gradually add 1 Tablespoon of sugar to egg white; beat until stiff peaks form. Combine thoroughly with peanut butter, remaining 1/4 cup sugar, coffee powder and vanilla. Stir in half of the cookie crumb mixture. Spoon pudding mixture into individual dessert dishes or wine glasses and sprinkle remaining cookie crumb mixture over top. Place in freezer until firm. Makes 8 Servings. Per Serving: 210 Cal; 10gm Fat (3 gm Saturated Fat); 28 gm Carb; Trace of Cholesterol; 232mg Sodium; 7gm Protein; 1gm Dietary Fiber. Exchanges: 1-1/2 Bread/Starch; 1 Protein; 2 Fat.
ROCKY
ROAD FUDGE POPS 1 (1.4-ounce) package sugar-free, fat-free
instant chocolate Combine pudding mix and sugar substitute in a large bowl. Gradually add fat-free milk and evaporated milk, stirring with a wire whisk until smooth. Stir in marshmallows, chocolate, and 1/4 cup peanuts. Sprinkle remaining 3 tablespoons peanuts evenly among 12 plastic holders. Pour pudding mixture into holders, and add sticks. Freeze 3 hours or until firm. Makes 12 Pops. Per Pop: 107 Cal; 4 g Total Fat (1 g Sat Fat); 14 g Carb; 2 mg Cholesterol; 157 mg Sodium; 5 g Protein; 1 g Fiber. Exchanges: 1 Starch; 1 Fat.
FROZEN
STRAWBERRY MARGARITA SQUARES 2 cups frozen unsweetened whole
strawberries, halved Combine first 4 ingredients; fold into ice cream. Spread into an 8-inch square pan coated with cooking spray; sprinkle with pretzels. Cover and freeze until firm. Cut into squares. Makes 9 Servings. Per Serving: 166Cal; Trace Fat; 33 Carb; 0 mg Cholesterol; 104 mg Sodium; 166 mg Calcium; 6 g Protein; Trace Fiber. Exchanges: 1 Starch; 1/2 Fruit; 1/2 Skim Milk.
TROPICAL
STRAWBERRY SHERBET 2 cups fresh strawberries, halved Place strawberries, bananas, sugar, pineapple juice concentrate, and almond extract in a food processor or electric blender; process until smooth. Transfer mixture to a medium bowl; add yogurt, stirring well. Pour mixture into freezer container of a 1-gallon ice cream freezer (hand turned or electric). Follow manufacturer's instructions to freeze the mixture. Makes 10 Servings. Per (1/2 cup) Serving: 96 Cal; <1 g Total Fat; 23 g Carb; <1 mg Cholesterol; 9 mg Sodium; 1 g Protein. Exchanges: 1-1/2 Fruit.
FROZEN
RASPBERRY BROWNIE DESSERT 1 (20.5-ounce) package light fudge brownie
mix Prepare brownie mix according to package directions, using a 13-x 9-x 2-inch baking pan coated with cooking spray. Bake at 350°F for 20 minutes. Remove from oven. Let cool in pan. Spread softened yogurt evenly over cooled brownies in pan. Sprinkle crumbs over yogurt; cover and freeze 5 hours or until firm. To serve, cut brownies into bars; top each with 2 Tablespoons raspberries. Yield: 16 Servings. Per Serving: 221 Cal; 5 g Total Fat; 43 g Carb; 5 mg Cholesterol; 162 mg Sodium; 4 g Protein; 4 g Fiber; 51 mg Calcium. Exchanges: 2 Starch; 1/2 Skim Milk.
SPUMONI LOAF 1-1/2 cups lime sherbet, softened Line an 8-1/2- x 4-1/2- x 3-inch loafpan with wax paper. Combine lime sherbet and 1 Tablespoon plus 2 teaspoons pistachios, stirring well. Spread sherbet mixture in bottom of prepared pan; freeze 30 minutes. Press pineapple between paper towels to remove excess moisture. Combine pineapple and vanilla ice milk, stirring well. Spread ice milk mixture evenly over sherbet mixture; freeze 30 minutes. Spread raspberry sherbet evenly over ice milk mixture. Cover and freeze several hours or until firm. Invert spumoni onto a serving platter (oblong or rectangular dish, if you have one). Remove wax paper. Top with remaining 1 Tablespoon plus 1 teaspoon pistachios. Let stand at room temperature 5 minutes before slicing. Makes 8 Servings (1-inch slices). Per Serving: 173 Cal; 4 g Total Fat; 34 g Carb; 3 mg Cholesterol; 95 mg Sodium; 81 mg Calcium; 3 g Protein. Exchanges: 1-1/4 Fruit; 1 Starch; 1 Fat
CREAMY
CHOCOLATE KAHLUA PIE 1 cup 2% low fat milk, cold Pour cold milk into a medium bowl. Add pudding mix and coffee powder. Beat with a wire whisk for 2 minutes. Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or cold, brewed coffee. Spoon into crust. Invert the plastic cover which came on the pie crust and cover the filled pie shell. Freeze at least 2 hours or until firm. Place pie in refrigerator at least 30 minutes before serving to soften. Top with remaining whipped topping. Store leftover pie in refrigerator. Makes 8 Servings. Per Serving: 113 Cal; 4gm Fat; 13gm Carb; 2mg Cholesterol; 76mg Sodium. Exchanges: 1/2 Starch; 1 Fat.
CHEESECAKE
FROZEN YOGURT 2 cups plain low-fat yogurt Combine first 5 ingredients in container of an electric blender. Top with cover, and process until smooth. Soften gelatin in 1/4 cup cold water, and add remaining 3/4 cup cold water to blender. Place gelatin mixture in a small saucepan. Cook over medium heat, stirring frequently, until gelatin dissolves. Remove from heat, and add to yogurt mixture. Add vanilla, lemon rind, and nutmeg. Top with cover, and process until blended. Pour mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripe 1 hour, if desired. Scoop yogurt into individual dessert bowls, and serve immediately. Yield: 12 Servings. Per Serving: 104 Cal; 2 g Total Fat; 15 g Carb; 4 mg Cholesterol; 115 mg Sodium; 167 mg Calcium; 6 g Protein. Exchanges: 1 Milk; 1 Lean Meat.
NECTARINE
MELBA SUNDAES 1/4 cup all-fruit raspberry spread (such as
Polanzer's) Combine raspberry spread and water in a small saucepan; bring to a boil over medium heat, stirring until smooth. Remove from heat; add raspberries, and stir gently. Arrange nectarine slices evenly on 4 dessert plates; top each serving with 1/2 cup frozen yogurt. Spoon raspberry mixture evenly over yogurt. Makes 4 Servings. Per Serving: 168 Cal; <1 g Total Fat (Tr. Sat Fat); 39 g Carb; 0 mg Cholesterol; 76 mg Sodium; 5 g Protein; 4 g Fiber. Exchanges: 1/2 Starch; 2 Fruit.
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