| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
Vegetarian |
Desserts, Fruit, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Ripe plums; coarsely chopped |
| 2/3 |
c |
Sugar |
| 24 |
oz |
Lowfat vanilla yogurt; (3 containers) |
| 2 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Cardamom |
INSTRUCTIONS
Makes 1 quart.
Simmer plums, sugar, and cardamom over medium heat until plams are soft
enough to mash, 8-10 minutes. Finely mash the plums with a fork or potato
masher.
Chill plums. Add yogurt and lemon juice and mix well.
Nest bowl in ice water and stir often until mixture is cold, about 5
minutes.
Pour yogurt mixture into an ice cream maker. Freeze as directed by your ice
cream maker until the mixture is firm enough to scoop.
Serve softly frozen, or place in freezer until hard.
Per serving: 1356 Calories; 11g Fat (7% calories from fat); 37g Protein;
289g Carbohydrate; 33mg Cholesterol; 449mg Sodium Food Exchanges: 12 1/2
Fruit; 1 1/2 Fat; 15 Other Carbohydrates
Recipe by: Sunset Magazine, August 1998
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Aug 27, 1998,
converted by MM_Buster v2.0l.
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