| Amount | Ingredients |
|---|---|
| 7 | Fresh California peaches |
| 2 cups | Low fat milk |
| 1 | Envelope plain gelatin |
| 1 cup | Low fat plain yogurt |
| 1/2 cup | Sugar |
| 1 tbsp. | Vanilla extract |
Directions
Chop enough peaches to measure 1 cup. Puree remaining peaches to measure 2 ½ 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)
Recipe provided by the California Tree Fruit Agreement.
Back to Recipes
