DIABETIC ICE CREAM RECIPE

8 oz Pet Lite Milk
4 pk Sugar Substitute
1 ts Vanilla
ADD ONE OF THE FOLLOWING
2 ea Peach, peeled and diced
1 ea Banana, mashed
4 sl Pineapple with juice
8 oz Orange Juice
2 c Strawberries, crushed

Directions: Mix all together and put in freezer of refrigerator until hardened. Remove - break up - put in blender and whip until creamy. Serve. Can also be made in one of the small electric machines, or one of those that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit

DILL PICKLE

This was designed for our expectant mothers. Sort of combines the whole shootin' match in one dish. People always want to know, is it dill or sweet? Well, it's both, and it's much better than you'd think. For this unusual but very tasty ice cream, use the ice cream base for the Old Time Vanilla Ice Cream. Then add 2 teaspoons of dill weed and freeze according to the manufacturer’s directions. When the ice cream is nearly frozen, add in 3/4 cup of chopped sweet pickles.

DOUBLE CHOCOLATE

This is a double chocolate ice cream guaranteed to get your endorphins flowing. It's made from both Dutch process cocoa and Baker's chocolate liqueur. Prepare the mix as for the Old Time Vanilla (see recipe) ice cream, but instead of the brown sugar, use ½ cup of white granulated sugar. Set the mix nearby after it is prepared. Then in a double boiler with the water hot but not boiling, melt 2 ounces of good quality baker’s unsweetened chocolate. When completely melted, add 1 tablespoon of Dutch chocolate cocoa powder. This chocolate sauce will thicken  immediately, so quickly add some of the base mix, 1/4 cup at a time stirring constantly. The chocolate sauce will now thicken into a massive thick ball of chocolate. Keep adding base mix up to a cup and keep stirring until you have a smooth thick chocolate sauce. When it has cooled slightly, add to the base mix and stir vigorously. Not all the chocolate will dissolve; you’ll still have thousands of very tiny chocolate bits in the mix, which is as it should be, but you'll prbably need to
strain out a number of the larger chunks, perhaps several tablespoonfuls, but that's ok, that's how you know you have a supersaturated suspension of chocolate! Let the mix chill in the refrigerator for four hours (allowing it to age) and then freeze according to the directions with your ice cream freezer.