| 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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