|Servings Per Recipe: 12|
|Amount Per Serving|
|Calories||100||Total Fat||4 g|
|Cholesterol||45 mg||Sodium||110 mg|
|Total Carbs||11 g||Dietary Fiber||0 g|
In medium-size saucepan, combine gelatin, sugar, Sweet 'N Low, and salt. In small bowl, beat together evaporated low-fat milk and egg yolks. Add to saucepan; let stand 5 minutes to soften gelatin. Cook over medium heat, stirring constantly, until gelatin dissolves completely and mixture thickens slightly and coats back of spoon, about 15 minutes. (Do not boil.) Remove from heat. Pour into large aluminum loaf pan or rectangular baking pan. Stir in low-fat milk, heavy cream, and vanilla. Refrigerate about 1-1/2 hours, or until mixture is chilled. Cover with foil and freeze 2 hours. In large bowl, beat until smooth and creamy. Return to pan, cover and freeze 2 to 3 hours. Transfer to bowl and beat again. Return to pan, cover and freeze until firm, several hours or overnight.