Monday, July 6, 2009

Frozen Lemon Cheesecake Ice Cream

I made this over the weekend but it didn't turn out well. Maybe it was the changes I made?

Frozen Lemon Cheesecake Ice Cream
--1 cup whole milk
2 tablespoons fresh lemon juice -- or more
2/3 cup sugar8 ounces cream cheese -- softened and cubed

In a blender, combine all ingredients until smooth. Freeze.Makes 1 pint.

Raquel’s note: If you use Splenda, skim milk and light cream cheese and divide into 4 servings you get this per serving: 154 Calories; 10g Fat (59.1% calories from fat); 8g Protein; 8g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 351mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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