Post by April B. on Jul 6, 2003 8:08:31 GMT -6
Peach Ice Cream
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
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
