5 Eggbeaters
Dash of salt
1 tsp. vanilla
48 packets Equal
2 c. evaporated skim milk
2 c. low-cal whipped topping (prepared)

Combine eggs, sugar, and salt in top of double boiler. Beat until frothy. Beat in milk and add vanilla. Cook over simmering water until thick. Cool completely. Beat mixture well with electric mixer. Fold in whipped topping.

At this point, either complete according to directions of your ice cream maker or place into freezer trays, cover with waxed paper, and freeze 1 hour. Scrape into large bowl and beat again until smooth and fluffy. Return to freezer trays. Cover and freeze until firm. Yield: 1 1/2 quarts.