Diabetic Iced French Vanilla Whipaccinno Recipes

SUGAR-FREE FRENCH VANILLA ICE CREAM (WITH XYLITOL)

Steps:

• Whisk eggs in a mixing bowl 1-2 minutes, until light and fluffy.
• Whisk in Xylitol slowly and continue whisking about 1 minute, until blended. Pour in milk, cream and vanilla. Whisk to blend.
• Pour the mixture into an ice cream maker and freeze according to your maker's instructions.
• Makes 1 Quart. You can also add 1 cup chopped up fruit, about 2 minutes before it is done (after ice cream stiffens).

JON'S SUGAR FREE FRENCH VANILLA ICE CREAM

Steps:

• Mix all thoroughly in a sauce pan.
• Cook in a saucepan over low heat, stirring regularly until it thickens*Note that it won't be as thick as a sugar based custard would be.
• Cook 15-20 minutes or until medium thick.
• Transfer custard to a bowl and refrigerate for at least an hour or until it is completely cooled.
• Put custard in your ice cream maker and follow the manufacturer's instructions.
• If you use the packet Splenda instead of the pourable Splenda be sure to cut back some as they are sweeter than the bulk.

FRENCH VANILLA CAPPUCCINO MIX

Steps:

• In a large bowl, combine the first six ingredients. Store in an airtight container in a cool, dry place for up to 2 months., Yield: 16 servings (4 cups total)., To prepare cappuccino: Place 1/4 cup mix in a coffee mug. Add 1 cup hot water; stir until combined. Top with whipped cream; sprinkle with baking cocoa.

FRENCH VANILLA ICE CREAM

Steps:

• In a medium bowl, lightly whisk together the yolks and half of the sugar.
• In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
• Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
• Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
• Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.

TIRAMISU BITES (DIABETIC FRIENDLY)

Steps:

• Combine cream cheese, Splenda, coffee and vanilla in medium bowl and mix until smooth. Cover and chill 2 hours.
• Fold in Cool Whip.
• Using a spoon or a pastry bag, fill tart shells.
• Serve.
• NOTE: Zaar doesn't recognize several of the ingredients, so Zaar nutritional info is wrong. Real info is: Calories-9.9, Total fat-0.7g, Saturated Fat-0.5g, Total carbs-0.7g, Sugars-0.6g, Sodium-5.2mg.

DIABETIC HOMEMADE ICE CREAM

Steps:

• Combine milk and sugar replacement.
• Beat well until sugar is dissolved.
• Add whole milk and vanilla extract; beat well.
• Add eggs; beat well.
• Pour into ice cream maker and follow manufacturer's directions.