Abstract: A golf bag with an integral drive for propelling the golf bag, the golf bag includes a golf bag which includes an upper golf club housing connected to a lower drive housing. The golf bag includes an outer shell and includes internal frame components supporting the outer shell the frame components including a drive base connected to the bag for rigidly mounting drive components thereto. A drive including a motor mounted to the drive base, the motor operably connected to a drive axle which is connected to wheels for propelling the golf bag. Additionally there is control for controlling the function of the drive. Preferably the drive base separates the upper golf club housing from the lower drive housing.

Abstract: A golf bag with an integral drive for propelling the golf bag, the golf bag includes a golf bag which includes an upper golf club housing connected to a lower drive housing. The golf bag includes an outer shell and includes internal frame components supporting the outer shell the frame components including a drive base connected to the bag for rigidly mounting drive components thereto. A drive including a motor mounted to the drive base, the motor operably connected to a drive axle which is connected to wheels for propelling the golf bag. Additionally there is control for controlling the function of the drive. Preferably the drive base separates the upper golf club housing from the lower drive housing.

Abstract: Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are can be produced. These frozen desserts contain fat that contains from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.