Vanilla Ice Cream
Ice Cream/Frozen Yogurt
Evaporated skim milk
Envelope of dessert topping
Whisk first 4 ingredients together in small saucepan. Heat and stir until it boils and thickens. Cool to room temperature.
Beat dessert topping and skim milk as package directs until stiff. Beat in vanilla. Fold into milk mixture. Pour into shallow 8x8 inch pan. Freeze.
Makes about 2 1/4 cups
1/4 cup serving contains 106 calories 1 mg Cholesterol, 48 mg Sodium, 2 g Fat
Source: Company's Coming Light Recipes by Jean Pare 1993 Shared but not tested by Elizabeth Rodier Aug 93