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

Source: Diabetic Living Magazine


Recipe Summary

6 hrs 45 mins
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

1/2 cup
94 calories; protein 3.4g; carbohydrates 14.4g; dietary fiber 0.8g; sugars 13.4g; fat 2.6g; saturated fat 1.2g; cholesterol 47.2mg; vitamin a iu 122.1IU; vitamin c 14.6mg; folate 16.5mcg; calcium 59.6mg; iron 0.4mg; magnesium 9.9mg; potassium 136mg; sodium 36.2mg.

1 other carbohydrate, 1/2 fat