Healthful Recipe for the Diabetic

"Guilt-Free" Low-Carb Ice Cream
1 Pint of heavy sweet cream
¼ tsp real vanilla extract
½ cup of Splenda
2 trays of ice

Fill a blender one-third full of ice cubes. Pour in the sweet cream just to the top of the ice cubes. Add in the vanilla and Splenda. Start mixing on slow speed and as the ice breaks up keep increasing the speed of the blender. Assist the stirring as needed with a long spoon. It will become very thick and smooth and your blender may need a little help in keeping the mixture moving. This will make 4 servings of soft vanilla ice cream containing about 4 grams of carbohydrates per serving. As soon as it is smooth and creamy, quickly dish it out and enjoy!

This must be eaten as soon as it is made or it will get too soft, and it does not freeze well. Best eaten fresh out of the blender. Adding a quarter cup of ripe blueberries and reducing the equivalent volume of sweet cream results in an incredible soft blueberry ice cream!

ooo000O000ooo

(Recipe from Newsletter Issue 8)