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For Electric Cooperative Members

1 cup nuts of your choice
1 cup coarsely crushed chocolate or vanilla
    sandwich cookies, about 9 cookies
4 egg yolks
1 can (14 ounces) sweetened condensed milk
5 teaspoons vanilla extract
2 cups whipping cream

Preheat oven to 350 degrees. Place nuts on pan and coat with cooking spray. Toast nuts until lightly browned, about 5 minutes. Crush toasted nuts and cookies using food processor or resealable bag and rolling pin. In large bowl, beat egg yolks well, then stir in sweetened condensed milk, vanilla and 2 tablespoons water. Whip cream until stiff. Gently fold cookies, nuts and whipped cream into yolk mixture, taking care not to overstir. Pour into 2-quart container with lid. Cover and freeze 6 hours or until firm. Allow to thaw about 10 minutes before serving.

Servings: 16. Serving size: 1/2 cup. Per serving: 239 calories, 4.3 g protein, 15 g fat, 21.4 g carbohydrates, 1 g dietary fiber, 73 mg sodium, 19.4 g sugars, 74 mg cholesterol

Shannon and Carol Lawrence, Bryan Texas Utilities