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Title: Vanilla Soy Ice Cream
Yield: 8 Servings

Ingredients

      2 ts kosher gelatin
    1/4 c  apple juice
    1/4 c  honey
  3 1/4 c  vanilla soy milk
      2 ts vanilla

Instructions

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring
occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together honey and 2 cups soy
milk. Cook until just hot, stirring frequently; remove from heat. Add
softened gelatin to hot milk mixture, stirring until gelatin is
completely dissolved. Stir in remaining soy milk and vanilla; let
cool, cover, and refrigerate until very well-chilled.

3. Spoon chilled mixture into the canister of an ice cream maker and
freeze according to manufacturer's directions.

Makes about 1 quart.

PER 1/2 CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB,
58mg SOD, 0mg CHOL, 0.6g FIBER

>From Ellen C

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Per serving: 39 Calories (kcal); trace Total Fat; (0% calories from fat);
trace Protein; 10g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

Contributor: http://www.naturalland.com/cv/soy/sunrec.htm

Preparation Time: 0:00

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