Lemon Ice Cream
With a flavor reminiscent of lemon cheesecake, this easy-to-make ice cream is delicious sprinkled with fresh berries.
Yield: 6 servings, about 3/4 cup each
Active Time: 10
Total Time: 40
- 1 14-ounce can nonfat sweetened condensed milk
- 2 cups low-fat milk
- 1 tablespoon freshly grated lemon zest
- 2/3 cup lemon juice
- 1/8 teaspoon salt
Whisk together sweetened condensed milk, milk, lemon juice, lemon zest and salt in a mixing bowl. Freeze in an ice cream maker according to the manufacturer’s directions. (Alternatively, freeze the mixture in a shallow pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
Nutrition Per Serving: 228 calories; 1 g fat (1 g sat, 0 g mono); 13 mg cholesterol; 47 g carbohydrates; 8 g protein; 0 g fiber; 152 mg sodium; 784 mg potassium.
Nutrition Bonus: Calcium (27% daily value), Vitamin C (23 dv), Potassium (22% dv).
3 Carbohydrate Serving
Exchanges: 3 other carbohydrate