| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Mashed ripe fresh peaches or frozen unsweetened peach slices; (about 1 pound) |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Fat-free egg substitute |
| 2 |
tb |
Unbleached flour |
| 3 |
c |
Skim milk |
| 1 |
tb |
Almond extract |
INSTRUCTIONS
In a medium bowl, stir together the peaches and 1/4 cup of the honey. Cover
and let stand for 15 minutes. In a large bowl, use an electric mixer to
beat the egg substitute on medium speed until foamy. While continuing to
beat, slowly add the flour. Then slowly beat in the remaining 1/4 cup of
honey. Add the milk and beat until well mixed. Transfer the mixture to a
large saucepan. Cook and stir over medium-low heat about 10 minutes or
until the mixture slightly thickens. Remove from the heat and let cool.
Stir in the peach mixture and almond extract. Cover and refrigerate about 2
hours or until thoroughly chilled. Then freeze in a 5-quart ice-cream
freezer according to the manufacturer's instructions.
Posted to EAT-LF Digest by Abtaxel <Abtaxel@aol.com> on May 17, 1998
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