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Tomato Strawberry Ice Cream

Yield: 4 cups (960 mL)




Processing Time: 30 to 60 seconds
Speed: Variable to High

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1 cup plum tomatoes
1/4 cup (60 mL) skim, 1% or 2% milk
1/3 cup sugar
1 pound (450 g) frozen, unsweetened strawberries
 
Place all ingredients in the container in the order listed. Secure lid and insert tamper. Select VARIABLE speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Push frozen fruit into blades with the tamper until mixture is blended and frozen. Four mounds should form when mixture is done in about 30 to 60 seconds.
Do not overmix or mixture will begin melting.
Serve immediately.
 
Note: If mixture has the consistency of a milkshake, firm it up by quickly adding another cup of frozen cubes. Process until smooth .
 
Variation: For a non-dairy alternative, substitute soy milk for skim milk .

Health Classification: Low Fat, Low Sodium, Low Cholesterol, Heart Healthy, Gluten-Free, Vegetarian, Raw
 
Meal Type: 5 Ingredients or less, Desserts/Toppings
 

Nutrition Facts
Serving Size 1/2 cup (120 mL)
Amount Per Serving
Calories 60  
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Cholesterol 1mg
Sodium 5mg
Potassium 149mg
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 12g  
Protein 1g  
Vitamin A 5%
    		• Vitamin C 29%
    Calcium 2%
    		• Iron 3%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
      Calories: 2000 2500
    Total Fat Less than 65g 80g
    Sat Fat Less than 20g 25g
    Cholesterol Less than 300mg 300mg
    Sodium Less than 2,400mg 2,400mg
    Total Carbohydrate   300g 375g
    Dietary Fiber   25g 30g
    Calories per gram:
    Fat 9
    		• Carbohydrate 4
    		• Protein 4

           
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