Low-fat - High-flavour Lemony BLUEBERRY "Ice Cream" !!

Serves 4 !

1 pint (2 cups) blueberries
1/2 cup sugar (try raw sugar for a more rich flavour?)
1 tablespoon cornstarch (cornflour/Australia)
1 can (12 ounces) evaporated skim milk or use equivalent of lactase included low-fat milk
2 egg whites
1 teaspoon grated lemon zest (rind/Australia)
2 tablespoons lemon juice
1 teaspoon pure vanilla extract

In a saucepan, combine the blueberries with 1/4 cup of the sugar. Place over medium heat and heat, stirring constantly, until the sugar dissolves, about 5 minutes! REMOVE from the heat. PLACE a colander over a bowl and pour the blueberry mixture into the colander. PRESS the berries through the colander with the back of a spoon. Scrape the mashed berries from the outside of the colander into the bowl with the blueberry juice. PLACE the bowl in the refrigerator.

ADD the remaining 1/4 cup sugar and the cornstarch (cornflour) to the saucepan. Stir in about two-thirds of the evaporated skim milk. PLACE over medium heat and bring to a boil, stirring constantly. Cook the mixture until it is as thick as pudding.

REMOVE from the heat and add the egg whites and the remaining evaporated milk, mixing well. STIR the milk mixture into the blueberry puree. ADD the lemon zest, lemon juice, and pure vanilla extract. STIR until blended. CHILL for 20 minutes.

POUR into an ice cream maker and freeze (according to the manufacturer's instructions) or just FREEZE (refrigerated FREEZER) in a suitable container.

Lisa Shaw.