Ingredients
16
16 servings
- •5 large carrots, peeled and cut into large chunks
- •2 cups water
- •3 quarts skim milk
- •3 cups sugar
- •1 teaspoon ground cardamom
Instructions
- Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
- In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.
Nutritional Facts
Per 16 servings
- Calories: 217
- Carbohydrate: 49g
- Fat: 0g
- Fiber: 1g
- Protein: 6g
- Sugar: 48g
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