Fresh Peach Sherbet - 26g or 19g Carbs, 2g Fiber > From Better Homes and Gardens Diabetic Living > Prep: 25 minutes > Freeze: 4 + 4 hours > Stand: 10 minutes > Carb Choices: 1.5 > Orchard-ripe summer peaches or apricots make this frozen delight > wonderfully sweet, so it doesn*t need a lot of added sugar. > 1/4 cup sugar or sugar substitute equivalent to 1/4 cup sugar > 1 tsp unflavored gelatin > 1/2 cup peach nectar or apricot nectar > 3 ripe peaches or 1 pound ripe apricots, peeled, pitted, and cut > into chunks (about 3 cups) > 1 6-oz carton low-fat peach yogurt > 1/2 tsp vanilla > 1. In a small saucepan, combine sugar or sugar substitute and > gelatin. > Stir in nectar. Cook and stir until gelatin dissolves. Remove from > heat. > 2. In blender, combine peaches or apricots, yogurt, and vanilla. > Cover; blend until smooth. Pour into a small bowl. Stir in > gelatin > mixture. Cover; freeze for 4 to 5 hours or until almost firm. > Beat > with an electric mixer on medium speed about 2 minutes or until > fluffy. Transfer to a plastic wrap-lined 8x4x2-inch pan. Cover; > freeze > about 4 hours more or until firm. (Or freeze in a 2-quart ice > cream > freezer according to manufacturer* s directions. Let stand for > 10 > minutes before serving. > Makes 6 (about 1/2 cup) servings > Per Serving With Sugar: > 110 Calories, 0g Total Fat, 0g Saturated Fat, 1mg Cholesterol, > 18mg Sodium, 26g Carbs, 2g Fiber > Exchanges: 1 Other Carbohydrates, 1/2 Fruit > Per Serving with Substitute: > The same as above, except 79 Calories, 19g Carbs > Exchanges: 1/2 Other Carbs, 1/2 Fruit Andrea
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