Nonfat Cheesecake ‘Ice Cream’

This International dessert features FF Cream cheese; softened, Sugar, FF egg product; thawed if. It delivers rich, cheesy flavor, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 1013.1

Dietary: Gluten-free, Low-fat, Vegetarian

Description

This International dessert features FF Cream cheese; softened, Sugar, FF egg product; thawed if. It delivers rich, cheesy flavor, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

8 ounce FF Cream cheese; softened
3/4 cup Sugar
4 ounce FF egg product; thawed if

Directions

1
frozen (do NOT use -raw eggs) 2 ts Fresh lemon juice 1/2 ts Vanilla 1 c FF evaporated milk 1 c FF Vanilla yogurt Here's is one I adapted from a recipe in the Krups "La Glacier" manual.
2
Of course it's not 'Dryers' (30% butterfat!) ice cream, but is really very tasty.
3
DH said it was 'very good', and he doesn't like frozen yogurt!
4
Shoulda seen the look on his face when I told him what was in it.
5
:D The flavor could be varied with fruit, Hershey's chocolate syrup, etc., but I would not suggested leaving out the lemon juice (it 'cuts' the canned milk taste) or the
6
cream cheese (improves texture in the finished product).
7
This was tested in a Krups "La Glacier" machine, with which I've been very pleased (about $70 at Williams Sonoma).
8
Beat cream cheese and sugar with an electric mixer on medium speed until smooth.
9
Beat in egg product, lemon juice and vanilla until combined.
10
Stir in fat-free evaporated milk and fat-free vanilla yogurt.
11
Freeze in ice cream machine according to manufacturer's directions.
12
Adapted by Linda Shogren from a recipe in the Krups 'La Glacier' booklet, 1995

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1013.1kcal

% Daily Value *
Total Fat 79.0g122%
Saturated Fat 45.3g227%
Cholesterol 547.0mg183%
Sodium 766.5mg32%
Total Carbohydrate 52.3g18%
Dietary Fiber 0.0g0%
Sugars 49.7g
Protein 24.8g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheese, cheesecake, cream, dessert, egg, ice, international, low-fat, nonfat, product, softened, sugar, thawed, title, vegetarian

Read it online: https://www.chefs-mate.com/recipe/nonfat-cheesecake-ice-cream/