1/4 cup lowfat milk
1 teaspoon unflavored gelatin — 2
2 ripe medium-large peaches — peeled and coarsely chopped
5 (1-gram) packets Sweet ‘n Low® sweetener
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup plain lowfat yogurt — stirred
1 egg white
1/3 cup nonfat dry milk
1/3 cup cold water
In small saucepan, combine 1/4 cup milk and gelatin; let stand 1 minute.
Cook and stir over low heat until gelatin dissolves. Remove from heat; set
aside. In blender or food processor fitted with metal blade, combine
peaches, sweetener and sugar. Process until fruit is finely chopped. Stir
in vanilla, dissolved gelatin and yogurt. In medium bowl, beat egg white,
dry milk and water until stiff but not dry. Fold into peach mixture.
Freeze in ice-cream maker according to manufacturer’s directions; or follow
refrigerator-freezer instructions on page 4. Makes about 1 quart.
Servings per quart: 6-8 is about right for adults; for teens 4-5 is more realistic.