
Summer is on the corner and the weather is getting warmer. Time to change hot oatmeal to cereal with cold milk for breakfast; and hot drink to something cold and refreshing for dessert. I wanted to buy ice cream, but I found this recipe from a cookbook,
The Best Ever Low Fat, that's been sitting in my bedroom for years but I barely used. It's a yogurt ice, not an ice cream, but I like it better because it's light, and cooling without the richness or fat of ice cream.
Strawberry Grape Yogurt Ice
Put in a blender of food processor:
Generous 1.5 cup Grape
Generous 1.5 cup Strawberry
Process until a smooth puree forms
Break:
1 large egg; and separate the yolk and the white into separate bowls.
Whisk together in a mixing bowl until pale yellow:
the egg yolk
1 Tbs sugar
Put a mixing bowl that will fit over the top of the pan, but not sink all the way in.
Now cook over the simmering water, scraping the sides and bottom occasionally.
Take from the stove, add to the mixing bowl:
1/4 low fat plain yogurt

Pour:
1/2 cup red wine (I didn't
have use)
sprinkle:
2 1/4 tsp powder gelatin
Let stand for 5 minutes to soften, then set the bowl over a pan of simmering water until the gelatin has dissolved.
Pour the mixture into the fruit puree, whisking constantly.
Freeze for 2 hours, or until slushy.
Whisk the
egg white until very stiff. Remove the fruit mixture from the freezer, and fold in the egg white.
Freeze for another 2 hours.