Sugar Free Vanilla Ice Cream

1 t. unflavored gelatin

2 1/4 C. cold skim milk

1 C. nonfat dry milk

4 oz. egg substitute

5 t. NutraSweet or Equal

1/8 t. lemon or almond extract

2 t. vanilla extract

Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature.

Combine remaining ingredients in a blender or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in refrigerator until ready to freeze.

Blend for a few seconds before pouring mixture through a strainer into the ice cream maker. Follow instructions for freezing.

Makes about 1 quart.

Chocolate Ice Cream

1 tsp. plain gelatin

2.5 cups low fat milk

1/2 cup Nestle Quik Sugar Free chocolate drink mix

1 cup drained yogurt (the solid half of 2 cups yogurt strained overnight)

1 tsp. vanilla extract

dash salt

Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, Quik, yogurt, vanilla and salt. Blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. Makes about 1 quart.