Low Fat Maple Walnut Ice Milk Recipes

LOW-FAT MAPLE-WALNUT ICE MILK

Steps:

• Combine first 4 ingredients in a bowl; beat at medium speed of an electric mixer until well blended.
• Pour into the freezer can or a 2-quart hand-turned or electric freezer; (I used a large coffee can) let freeze for 1 1/2 hours.
• Remove from freezer; stir in walnuts.
• Put back in freezer for at least 12 hours.

CANADIAN MAPLE WALNUT ICE CREAM

Steps:

• In deep heavy saucepan, bring maple syrup to boil and cook over medium-high heat, without stirring, until syrup reaches soft-ball stage (234F on candy thermometer), about 10 minutes.
• In large bowl and using electric mixer, beat egg yolks; gradually pour in hot syrup, beating constantly at medium speed. Increase speed to high and beat for 5 to 10 minutes longer or until mixture is cool. Blend in cream, walnuts and maple liqueur. Cover and refrigerate until thoroughly chilled.
• Freeze in ice-cream maker following manufacturer's instructions.

MAPLE WALNUT ICE CREAM

Steps:

• Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes. Stir in cream, milk, and salt and bring to a boil over moderate heat.
• Whisk eggs in a large bowl, then add hot cream in a slow stream, whisking. Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, 1 to 2 minutes (do not let boil).
• Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
• Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.

MAPLE WALNUT SCONES, LOW FAT - LOW SUGAR

Steps:

• In a large bowl, combine the flours, baking powder, and salt.
• Cut in the margarine until the mixture resembles coarse crumbs.
• Stir in walnuts.
• In a separate bowl, combine the applesauce, milk, syrup, and maple flavoring.
• Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
• Flour your work surface generously and scrape the dough out of the mixing bowl onto the floured surface.
• Divide the dough in half.
• Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
• Transfer dough onto a lightly greased cookie sheet (or Silipat mat).
• Brush the tops with the egg white and sprinkle with Splenda to your likeing.
• Using knife, divide each dough circle into eight wedges.
• Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
• bake the scones for 15-18 minutes at 425, or until they're golden brown.