7 fresh California peaches 2 cups low fat milk 1 envelope plain gelatin 1 cup low fat plain yogurt 1/2 cup sugar 1 tablespoon vanilla extract Instructions
Chop enough peaches to measure 1 cup. Puree remaining peaches to measure 2-1/2 cups puree. Combine milk and gelatin in medium saucepan. Heat, stirring, until gelatin dissolves; remove from heat.
Add chopped peaches puree, yogurt, sugar and vanilla extract to gelatin mixture; mix well. Churn-freeze in hand-crank or electric ice cream maker according to manufacturer's directions. Turn into freezer container and freeze until firm. Makes 7 servings. ;D