When my boys were growing up, I was always telling them that “Mama knows best,” and every once in a blue moon, they’d listen to me. But now that they’re grown men, the tables have turned, and they just may know or thing or two. My Bobby, for instance, is in incredible shape.  His arms are like tree trunks.  He loves working out and eating healthy and he’s always on my tail, trying to get me to do the same.  I’m not about to hit the iron—in the gym or in the laundry room—but I’ve made some changes. I’ve been able to lose some weight by cutting back on sugar without totally cutting out the foods I’ve always loved, and taking regular short walks.

You can’t make a silk purse out of a sow’s ear y’all, but you can make homemade ice cream without all the sugar. ‘Course, when you’re trying not to eat anything sweet, just about anything is good and this recipe will do in a pinch—about 25 pinches, which is how many minutes it takes me to have a delicious bowl of guilt-free goodness. I make mine and Michael’s in our little countertop ice cream maker. You keep the belly of the machine in the freezer until your ready to make it.  I just put my 2 or 3 eggs in the mixer with fat-free milk. It’s as easy as pie—just a lot better for us when we’re trying to trim our tooshies.

We usually get a hankering for a treat around 9 o’clock every night, when Michael and I are sitting around and we’ve had our chicken salad or steak salad. You know, we just want somethin’ sweet so bad. I like to add peaches to mine with about a fourth of a teaspoon of almond flavoring, which really adds a lot. The strawberry is very good, too. And I love banana and cherry vanilla—with maraschino cherries. You don’t have to be a bloodhound to notice the artificial sugar; it is what it is. But the fruit is naturally sweet, so it cuts that flavor—keepin’ it a little bit real.

And y’all, if that doesn’t cut it, I just look to Michael to give me some sugar, sending Bobby out the door and off my case faster than greased lightening. At least some things never change.

Paula’s No Sugar Added Strawberry Ice Cream

2 cups ripe strawberries, sliced then crushed
1 cup Splenda, divided
1 quart low fat milk
3 large eggs, lightly beaten*
1-2 tablespoon vanilla extract
Pinch salt

Put your ice cream insert into the freezer for a full 24 hours before you want to make your ice cream.

Mix together crushed strawberries and ¼ cup splenda. Let mixture sit for 15 minutes.

In a large bowl, whisk together milk, remaining ¾ cups Splenda, eggs, vanilla, salt, and strawberries. Pour into your ice cream maker and churn until it looks thick like soft serve, about 30 minutes. Freeze until solid or enjoy while soft.
Serves 6-8

*Paula advises anyone with a compromised immune system should avoid eating raw eggs (even though the risk of a food borne illness is small). People such as pregnant women, children and the elderly. One way to eliminate the risk of food borne illness is to use products such as Egg Beaters which have been pasteurized.