* Exported from MasterCook *

ICE CREAM PIE SHELL

Recipe By :Tony Blakemore From Wonderful Ways To Prepare Desserts 1977
Serving Size : 8 Preparation Time :3:00
Categories : 10-20G Low Carb

Dessert Cheesecake Crust


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup creamed cottage cheese
1/3 cup splenda
1 tsp vanilla extract
1 egg yolk
3 cups vanilla ice cream -- Low Carb softened

In a blender place cottage cheese, splenda, vanilla and egg yolk, cover and blend until smooth.
Spoon ice cream into a bowl, add cottage cheese mixture and stir until well mixed, then freeze for 45 minutes.
Chill a 23 cm (9”) pie plate.
Spoon mixture into plate, using the back of a spoon, spread mixture evenly against base and side of plate making a decorative trim.
Return to freezer until firm.
Alternately, using a small ice cream scoop, make 18 ice cream balls, place on a chilled scone tray and freeze.
Spread remaining ice cream against base and side of pie plate.
Place ice cream balls around edge of pie plate and freeze until firm.
Fill pie shell with chilled fresh fruit and serve immediately.


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Per Serving (excluding unknown items): 136 Calories; 7g Fat (46.4% calories from fat); 5g Protein; 14g Carbohydrate; 0g Dietary Fiber; 52mg Cholesterol; 147mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat; 1 Other Carbohydrates.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes


Nutr. Assoc. : 0 0 0 0 0