| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Frozen yogu, Low fat, Stir frozen | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Slivered almonds, toasted |
| 1/2 | c | Granulated sugar |
| 1/4 | ts | Ground nutmeg |
| 1/4 | c | Milk, 1% lowfat |
| 1 | ts | Unflavored gelatin |
| 4 | md | Ripe nectarines, quartered |
| 1/4 | c | Light corn syrup |
| 1 | c | Plain lowfat yogurt, stirred |
INSTRUCTIONS
In a blender or food processor fitted with a metal blade, combine the toasted almonds, sugar and nutmeg. Process until the nuts are finely chopped; set aside in a medium bowl. In a small saucepan, combine the milk and gelatin; let stand for 1 minute. Cook and stir over low heat until the gelatin dissolves; set aside. Puree the nectarines and corn syrup in a blender or food processor; combine with the almond mixture and dissolved gelatin. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturer's directions. Makes about 1 quart. Penny Halsey (ATBN65B). Nutrition Analysis: 161 calories, 4g protein, 31g carbohydrate, 3g fat, 2mg cholesterol, 30mg sodium. Recipe by: Mable & Gar Hoffman's Frozen Yogurt Posted to MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@prodigy.net> on May 29, 1997
A Message from our Provider:
“All suffering can be traced back to people disobeying God”