| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages |
5 |
Servings |
INGREDIENTS
| 4 |
c |
Peeled sliced fresh peaches, (2 pounds) |
| 1 |
c |
Pink champagne |
| 1/3 |
c |
Sifted powdered sugar |
INSTRUCTIONS
Combine all the ingredients in the container of an electric blender; cover
and process until smooth. Pour into a shallow baking dish; cover and freeze
for 3 hours.
To serve, let stand at room temperature for 30 minutes or until slushy.
Yield: 5 cups (serving size: 1/2 cup).
Per serving: 116 Calories; 0g Fat (1% calories from fat); 1g Protein; 21g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
Serving Ideas : Serve immediately.
NOTES : Substitute 2 pounds of sliced frozen peaches for fresh, if desired.
Recipe by: Cooking Light, June 1994, page 74
Posted to MC-Recipe Digest V1 #396 by igor@digex.net on Jan 28, 1997.
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