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| 5 | Feijoas; guavas |
| 1 Teelöffel | lemon juice |
| 1/2 Teelöffel | Fresh ginger root; grated |
| 1/2 Tasse | sugar granulated |
| 2 Teelöffel | cornstarch |
| 1 1/4 Tasse | 1% milk |
| 1/4 Tasse | honey |
| 1 Tasse | Plain lowfat yogurt; stirred |
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Halve the feijoas; scoop out the pulp and discard the shell. In a blender or food processor fitted with a metal blade, puree the feijoa pulp, lemon juice and ginger. In a medium saucepan, combine the sugar and cornstarch; stir in the milk and honey. Cook and stir until the mixture simmers. Cook for 1 minute longer; remove from the heat. Add the pureed feijoas. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturer's directions.
Penny Halsey (ATBN65B).
Nutrition Analysis: 145 calories, 3g protein, 32g carbohydrate, 1g fat, 3 mg cholesterol, 41mg sodium.
Jewish-Food digest 241
From the Jewish Food recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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