2 tsps. unflavored gelatin
1 cup cold water
¾ cup instant dry nonfat milk crystals
1½ cups skim milk
2/3 cup sugar, or equivalent sugar substitute
2 tsps. vanilla
1 tbsp. lemon juice
1 cup fresh or frozen unsweetened strawberries, mashed or pureed

Soften the gelatin in ½ cup of the cold water. Combine ¼ cup of the milk crystals with the skim milk and heat gently in a saucepan. Add the gelatin mixture and heat until dissolved. Stir in ½ cup sugar until dissolved. Stir in vanilla. Chill until slightly thickened. Beat remaining ½ cup milk crystals with remaining ½ cup cold water until it begins to thicken slightly. Add the lemon juice and remaining sugar and beat 5 minutes or until the consistency of whipped cream. Fold in the chilled gelatin mixture. Spoon into refrigerator trays. Freeze until the edges are set. Remove to mixer bowl and beat on high speed until fluffy. Cover and freeze until firm. Allow to soften slightly before serving. Makes 8 servings.

Hints:

For vanilla ice milk, omit strawberries. For banana ice milk, substitute 2 very ripe bananas, mashed, for strawberries.

For chocolate ice milk, omit strawberries. Add 3 tbsps. unsweetened cocoa and 3 additional tbsps. sugar (or equivalent sugar substitute) when adding the ½ cup sugar to the warm milk mixture.