Almost-No-Fat Grand Marnier Ice Cream Recipe

Ingredients

1 tsp unflavored gelatin
1/4 cup grand marnier
3 cup non-fat milk
3 tbsp non-fat dry milk
1/3 cup sugar
1 tsp grated orange zest
1/2 cup non-fat egg substitute (equivalent, to 2 eggs)
1 1/2 tsp vanilla
3 medium oranges
1 orange zest


Directions

Sprinkle gelatin over Grand Marnier. let stand until softened.
Combine 2 cups milk, non-fat dry milk, sogar and orange zest in
saucepan. Heat to simmer. Add a little hot mixture to egg substitute
and return all to pan.

Heat and stir until slightly thickened. Stir in gelatin mixture just
until dissolved. Stir in remaining milk. Let cool to room
temperature. Stir in vanilla. Process in ice cream maker according to
manufacturer's directions.

To serve, spoon ice cream into orange shells and garnish with orange
zest, if desired.

For six orange shells cut three medium oranges in half crosswise.
Gently juice oranges, being careful not to damage shells. Reserve
juice for another use. Scoop any remaining membrane from inner
shells. Chill until serving time. Makes 6 servings.

Each serving contains about: 305 calories; 368 milligrams sodium; 12
milligrams cholesterol; 0 fat; 44 grams carbohydrates; 25 grams
protein; 0 fiber.


Servings: 6 servings

 

 

Almost-No-Fat Grand Marnier Ice Cream Recipe brought to you by Recipe Ideas


Categories: Dessert; Ice Cream


The History of Recipes

It is quite feasible to trace the history of transcribed cooking instructions way back into ancient history, certainly as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.

Progressing into The time of the romans around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by the Romans. In his publication, he recounts how the meals were divided into starters, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the chefs of Roman times used many different spices, including a few that will be familiar to modern chefs like thyme, rue and asafoetida.

During the next few hundred years, the powerful and wealthy strove to offer the most extravagent meals, and consequentially the best chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day.

Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books.

Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on this web site.

[TOP]


We hope you enjoy this Almost No Fat Grand Marnier Ice Cream recipe.

 


Almost-No-Fat Grand Marnier Ice Cream Recipe, one of many tasty recipes brought to you by Recipes Ideas




Your old-fashioned paper recipe book simply isn`t large enough to record the enormous amount of tasty recipes listed here, this Almost No Fat Grand Marnier Ice Cream recipe is just one.

This Almost No Fat Grand Marnier Ice Cream recipe will show that giving your family exceptional meals was never easier!

Inside this online cookbook you will find yummy recipes from all around the world, so you will soon be producing exceptional food for every diet.

A few of these contain information on nutrition, which makes them ideal for those with specific nutritional requirements and fashionable diet fads.

Now you don`t need to waste money on more cookery books or dining out ; just print out your chosen recipe and start cooking tasty meals to astound your family.

This Almost No Fat Grand Marnier Ice Cream recipe will surely have your nearest and dearest astonished by your culinary skills.




--::|::--