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Black Jamun Ice-cream


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The enzyme 'jamboline' in black jamuns is considered to be a boon for diabetics. So this rich, creamy, ice-cream made with low-fat milk, thickened with cornflour and sweetened with sugar substitute is for all those who don't like to eat the fruit raw yet want to benefit from it.

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Makes 4 servings
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  1. Combine the cornflour in ½ cup of cold milk in a bowl and mix well. Keep aside.
  2. Bring the remaining 2 cups of milk to a boil in a deep non-stick pan.
  3. Add the cornflour-milk mixture, mix well and cook on a slow flame till it coats the back of a spoon, while stirring continuously. Keep aside to cool completely.
  4. Add the black jamun pulp and sugar substitute and mix well.
  5. Pour into an air-tight container and freeze for 3 to 4 hours.
  6. Blend in a mixer till it is slushy, pour back into the same container and freeze for 6 to 8 hours or till the ice-cream sets.
  7. Serve chilled.
Nutrient values per serving
66 cal. 11.0 gm. 0.3 gm. 0.2 gm.
RECIPE SOURCE : Good Food For DiabetesBuy this cookbook
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Foodie#464767July 25, 2013


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Reviewed July 25, 2013by Foodie#464767


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