Categories: frozen dessert

Ingredients

• 1cup egg substitute
• 1 cup Splenda artificial sweetener
• 1 (3oz.) pkg. strawberry-banana gelatin
• 1 (8oz.) can crushed pineapple, undrained
• 1 pkg. fresh strawberries, mashed with potato masher, about 1 quart
• 4 (large) cans Milnot (evaporated skim milk)
• 1/2 cup chopped raw almonds, toasted, if desired

Directions

1. In a large bowl, bet together egg substitute, Splenda and gelatin. Stir in pineapple and strawberries. Pour into a 1-gallon ice cream freezer container. Add Milnot and stir. Freeze according to manufacturer’s directions. When frozen, quickly remove dasher. Drop in almonds and stir, if mixture is not too solidly frozen.
2. Note: To enhance the flavor of almonds, microwave for 2 minutes, uncovered, shake to redistribute the almonds, then microwave 1 minute more. Cover with plastic wrap and cool to room temperature before adding to ice cream.

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