Frozen strawberries and raspberries team up in this 1-carb-choice sweet dessert for kids and diabetics.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

45 mins
6 hrs 45 mins


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; protein 3.4g 7% DV; carbohydrates 14.4g 5% DV; dietary fiber 0.8g 3% DV; sugars 13.4g; fat 2.6g 4% DV; saturated fat 1.2g 6% DV; cholesterol 47.2mg 16% DV; vitamin a iu 122.1IU 2% DV; vitamin c 14.6mg 24% DV; folate 16.5mcg 4% DV; calcium 59.6mg 6% DV; iron 0.4mg 2% DV; magnesium 9.9mg 4% DV; potassium 136mg 4% DV; sodium 36.2mg 1% DV; thiaminmg 4% DV.