| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 10 | Servings | |
INGREDIENTS
| 5 | c | Peeled chopped, ripe fresh peaches, (3 pounds) divided |
| 2/3 | c | Sugar |
| 1 | tb | Lemon juice |
| 2 | c | 2% low-fat milk |
| 1 | c | Evaporated skimmed milk |
| 1/2 | c | Frozen egg substitute, thawed |
| 2 | tb | Honey |
| 1/8 | ts | Almond extract |
| Fresh mint sprigs, (optional) |
INSTRUCTIONS
Mash 4 cups peaches in a large bowl. Add sugar and lemon juice, stirring well; let stand 30 minutes, stirring occasionally. Add low-fat milk and next 4 ingredients, and beat at medium speed of an electric mixer until well blended; stir in remaining 1 cup peaches. Pour into the freezer can of a 1-gallon hand-turned or electric freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze (ripen) at least 1 hour. Yield: 10 cups (serving size: 1/2 cup). Per serving: 156 Calories; 2g Fat (13% calories from fat); 5g Protein; 30g Carbohydrate; 5mg Cholesterol; 78mg Sodium Serving Ideas : Garnish with mint sprigs, if desired. Recipe by: Cooking Light, July/Aug 1993, page 90 Posted to MC-Recipe Digest V1 #414 by igor@digex.net on Jan 28, 1997.
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