The present invention relates generally to frozen dairy products made with modified milk filled with vegetable oil that is preferably naturally high in monounsaturated fatty acids (MUFA). The invention further makes use of carbohydrates having a low glycemic index in place of sucrose. As well as being nutritionally unique, the product achieves a stability, taste and organoleptic quality of a regular frozen dessert such as ice cream comprising regular milk fat and sugar.

 
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