| 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
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