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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
Over the years, Marie has developed a large repertoire of creamy, refreshing frozen desserts. By using skim milk and lots of ripe fruit, she gets the creaminess and flavor intensity of ice cream, with only a fraction of the fat. This ice milk, which adapts to any kind of berry, can be made with or without an ice-cream maker.