Mango Ice Cream -

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Mango Ice Cream -

ice cream

1 1 mango

1 tb Lemon juice 2 ts Cornstarch 1/3 c Sugar 1 1/2 c Half and half 1 Egg yolk; beaten 2 tb Light corn syrup Peel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart. Per Serving: 131 calories - 2 g. protein - 19 g. carb. - 6 g. fat ~ 43 mg. chol. - 56 mg. calcium.