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Maple Walnut Ice Cream

Healthy Exchanges Newsletter, February 2001, pg 7

In order for Cliff to have the newsletter printed and mailed off to you in a timely manner I must test my newsletter recipes at least two months in advance. So the day we tested this, Iowa was in the middle of another snow storm with a wind chill factor of -30. Yes, you read right... minus 30. But, this ice cream melted in our mouths as if it were July!

3/4 cup Log Cabin Sugar Free Maple Syrup
1 1/2 teaspoons vanilla extract
1 1/3 cup water
2 2/3 cups Carnation Nonfat Dry Milk Powder
1/3 cup Carnation Coffee-Mate Fat Free Non Dairy Creamer
1/2 cup (2 oz) chopped walnuts

In a large bowl, combine maple syrup, vanilla extract and water. Stir in dry milk powder and dry coffee creamer. Add walnuts. Mix well to combine. Pour mixture into canister of ice cream maker. Freeze according to manufacturers directions. Serve at once or spoon mixture into a covered container and freeze for up to 8 hours.

Serves 8 (scant 1/2 cups) - Each serving equals:

HE: 1 SM, 1/2 Fa, 1/4 Pr, 1/4 Sl, 13 OC

156 Calories, 4 gm Fa, 10 gm Pr, 20 gm Ca, 164 mg So, 310 mg Cl, 0 gm Fi

Diabetic: 1 M, 1/2 Fa, 1/2 St

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