Peachy Peeling
After putting peaches in boiling, then ice water, use a paring knife to peel off the skin. Repeat the process for a few seconds if the skin doesn’t easily come off.
Pack in some calcium while also relaxing with a creamy, cool dessert.
—GAUDREY TASTEOFHOME.COM
PREP: 20 MIN. • PROCESS: 20 MIN. + FREEZING • MAKES: 6 CUPS
4 medium peaches, peeled and sliced
1 envelope unflavored gelatin
1 cup fat-free milk
1/2 cup sugar
Dash salt
2 1/2 cups vanilla yogurt
2 teaspoons vanilla extract
1. Place peaches in a blender. Cover and process until blended; set aside. In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until the gelatin is completely dissolved. Remove from the heat; stir in sugar and salt until sugar dissolves. Add the yogurt, vanilla and reserved peaches.
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When yogurt is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
PER SERVING 3/4 cup equals 149 cal., 1 g fat (1 g sat. fat), 4 mg chol., 83 mg sodium, 29 g carb., 1 g fiber, 6 g pro. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 reduced-fat milk.
Peachy Peeling
After putting peaches in boiling, then ice water, use a paring knife to peel off the skin. Repeat the process for a few seconds if the skin doesn’t easily come off.