Who says ice cream and a healthy diet can’t go hand in hand? Well, I’m here to tell you they can! Let me introduce you to my Low Cholesterol Ice Cream. It’s a perfect treat for those of us who are watching our cholesterol levels but still crave something sweet and creamy. This recipe is a testament to the fact that you don’t have to sacrifice indulgence for health. With simple ingredients like egg scramblers, skim evaporated milk, and sugar, you can whip up this delicious dessert in no time. You’ll be amazed at how creamy and rich it is, despite being low in cholesterol. Plus, you have the option to add your favorite fruits, like bananas, strawberries, or peaches, to enhance the flavor and add a nutritious kick. I love this recipe because it allows me to enjoy my favorite dessert without feeling guilty. So, let’s get that ice cream maker churning and create a dessert that’s both satisfying and heart-healthy!
Ingredients
- 1 box Egg Scramblers (2 eggs)
- 2 c. sugar
- 1 Tbsp. vanilla
- 1 (13 oz.) skim evaporated milk
- 2 % skim milk
Freezing Process
- Beat Scramblers in large bowl.
- Mix in evaporated milk, sugar and vanilla until sugar dissolves.
- Pour into freezer and add enough 2% milk to fill 1 gallon freezer.
- Freeze and enjoy.
- Can add 3 bananas, 1 pint strawberries or 6 peaches.
Calorie: 250
Total cooking time: 2 hours
Difficulty level: Easy
The Epic Low-Cholesterol Ice Cream Saga
Alright, so here’s the deal. I decided to have a go at making Low Cholesterol Ice Cream. Don’t ask me why. Maybe I was feeling particularly health-conscious that day, or perhaps the planets aligned in a way that made me crave something sweet yet not artery-clogging. Whatever the reason, the journey, no, the *saga* began.
The Battle with the Egg Scramblers
I started with a box of Egg Scramblers. Now, I’m not a pro chef or anything, but I can handle a couple of eggs. Or so I thought. As I’m beating these bad boys in a large bowl, I can’t help but get this feeling that they’re putting up a fight. Like they’re saying, “We were destined for an omelette, not some low-fat dessert!” But hey, eggs don’t get to decide their fate, right?
The Sweet and Creamy Alliance
Next, it was time to bring in the big guns. The sugar, vanilla, and skim evaporated milk. I whisked them into the rebellious Egg Scramblers until the sugar dissolved, creating a sweet and creamy alliance. The scent of vanilla wafting through the kitchen was enough to make me forget about the egg uprising.
The Freezer Conundrum
Now, this is where things got interesting. I poured my newly formed alliance into a freezer, but not just any freezer. This one had a mission: to hold enough 2% milk to fill a 1-gallon freezer. It was like playing a high-stakes game of Tetris, but with milk. And let me tell you, milk jugs are not nearly as cooperative as Tetris blocks.
The Frozen Victory
With everything in the freezer, it was time to sit back and wait. And wait. And wait some more. If you think watching paint dry is boring, try waiting for ice cream to freeze. But finally, the moment of truth arrived. I took a tentative bite. Oh boy, it was worth the wait. A victory for the taste buds!
The Optional Fruit Reinforcements
Now, the recipe mentioned I could add 3 bananas, a pint of strawberries, or even 6 peaches. But after the egg rebellion and milk Tetris, I was honestly too tired to wage another kitchen battle. So, my ice cream remained fruit-free. But hey, there’s always next time, right?
So, there you have it. My epic Low Cholesterol Ice Cream saga. It was a journey full of laughs, challenges, and some seriously delicious ice cream. And let me tell you, a bowl of this stuff makes all the kitchen battles worth it.
