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Ingredientes
- 2 tsp kosher gelatin
- 1/4 c. peppermint tea, room temperature
- 1/4 c. honey
- 3 1/4 c. chocolate soy lowfat milk
- 1/2 tsp peppermint extract
Direcciones
- A light chocolate treat with a minty zing.
- 1. In a small bowl, sprinkle gelatin over tea. Let sit, stirring occasionally, till gelatin is dissolved and softened, about 10 min.
- 2. In a medium saucepan whisk together honey and 2 c. soy lowfat milk. Cook till just warm, stirring frequently; remove from heat. Add in softened gelatin to warm lowfat milk mix, stirring till gelatin is completely dissolved. Stir in remaining soy lowfat milk and peppermint extract; let cold, cover, and chill till very well-chilled.
- 3. Spoon chilled mix into the canister of an ice cream maker and freeze according to manufacturer's directions.
- Makes about 1 qt. Vegan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 8 servings | |
| Calories 94 | |
| Calories from Fat 13 | 14% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 145mg | 4% |
| Total Carbs 18.46g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 16.4g | 11% |
| Protein 2.24g | 4% |
