| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Ice cream, Fruits |
3 |
Cups |
INGREDIENTS
| 3/4 |
c |
Dried apricots – about 5 oz. |
| 1/2 |
c |
Water |
| 1/2 |
c |
Light corn syrup |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Nonfat dry milk |
| 1 |
c |
Low fat milk |
| 1/4 |
ts |
Almond extract |
| 1 |
c |
Nonfat yogurt |
INSTRUCTIONS
SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Combine apricots and water in a small saucepan. Bring liquid to a boil,
cover and simmer for about 15 minutes, until apricots are soft. Remove from
heat; allow to cool to room temperature. Pour apricots and liquid into a
blender or food processor and process until smooth. Add corn syrup, lemon
juice, milks and almond extract. Process until well combined. Stir in
yogurt and chill in the refrigerator until ready to freeze. Pour into ice
cream maker and follow the manufacturer's instructions for freezing.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98
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