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
Written cooking instructions as an idea can be tracked way back into the far past, in fact as far back into history as the ancient Egyptians, and possibly even further than that. In practice though, sadly, these early cook books were just basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. During the time of the Roman Empire a roman called Apicius created some scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also recounts how the chefs of Roman times used a good variety of spices, including some that we all recognise such as basil, rue and asafoetida. As our culinary historical trip moves on a few more years we find a couple of cookery books from the fourteenth century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the curry that we all know today, but instead accounts of the types of meals enjoyed by the upper classes. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including coriander, parsley, and rosemary. These new culinary innovations caused a surge in manuscripts on food, the majority of which are kept safe in private cookery archives. Over the following few hundred years, the powerful and rich competed to lay on the best banquets, and consequentially the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and writing down popular recipes of the day. By the arrival of the 20th century, cookbooks are highly popular due to better eduction, more leisure time and a general increase in wealth. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Almost No Fat Grand Marnier Ice Cream recipe.
