Frozen strawberries and raspberries team up in this 1-carb-choice sweet dessert for kids and diabetics. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Partially thaw frozen strawberries and raspberries, if using. Mash berries slightly to break up; set aside.

  • In a large saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175 degrees F and mixture coats the back of a clean metal spoon. Do not boil. Stir in strawberries, raspberries, and orange juice concentrate. Cover and chill for 4 to 24 hours. (Mixture will be very thick after chilling.)

  • Transfer the mixture to a 4- or 5-quart ice cream freezer; freeze according to the manufacturer's directions. If desired, ripen.


To make ahead: Prepare ice cream as directed through Step 3. Cover; chill for up to 24 hours. Or prepare as directed through Step 4; freeze for up to 1 week.

Nutrition Facts

94 calories; 2.6 g total fat; 1.2 g saturated fat; 47 mg cholesterol; 36 mg sodium. 136 mg potassium; 14.4 g carbohydrates; 0.8 g fiber; 13 g sugar; 3.4 g protein; 122 IU vitamin a iu; 15 mg vitamin c; 16 mcg folate; 60 mg calcium; 10 mg magnesium;