| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Dessert | 8 | Servings | |
INGREDIENTS
| 6 | c | Diced, unpeeled very ripe |
| fresh peaches about 2 | ||
| lbs | ||
| 3 | c | Water |
| 1 | c | Sugar |
| 2 | T | Fresh lemon juice |
| 1/4 | t | Almond extract |
| 1172 | baking dish. Cover and freeze at least 8 hrs. Re, baking dish. Cover and freeze at least 8 hrs. Remove from |
INSTRUCTIONS
Date: Wed, 5 Jun 1996 17:18:15 -0500 (CDT) From: GCJ4792@ACS.TAMU.EDU (Taken from the June 1994 issue of Cooking Light) Combine first 4 ingredients in large saucepan, bring to boil. Cover, reduce heat to medium, and cook 20 minutes or until peaches are soft. Press peach mixture through sieve, reserve six cups juice mixture, discard solids. Add almond extract to reserved juice. Pour into freezer, break into chunks. Use food processor (knife blade), add chunks, process till smooth. Serve immediately, or spoon mixture into a container; cover and freeze for up to 1 month. FATFREE DIGEST V96 #156 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3mg
Potassium: 79.9mg
Carbohydrates: 29g
Fiber: <1g
Sugar: 28.3g
Protein: <1g