Peach champagne slush

Yield: 5 Servings

Measure Ingredient
4 cups Peeled sliced fresh peaches, (2 pounds)
1 cup Pink champagne
⅓ cup Sifted powdered sugar

Combine all the ingredients in the container of an electric blender; cover and process until smooth. Pour into a shallow baking dish; cover and freeze for 3 hours.

To serve, let stand at room temperature for 30 minutes or until slushy.

Yield: 5 cups (serving size: ½ cup).

Per serving: 116 Calories; 0g Fat (1% calories from fat); 1g Protein; 21g Carbohydrate; 0mg Cholesterol; 0mg Sodium Serving Ideas : Serve immediately.

NOTES : Substitute 2 pounds of sliced frozen peaches for fresh, if desired.

Recipe by: Cooking Light, June 1994, page 74 Posted to MC-Recipe Digest V1 #396 by igor@... on Jan 28, 1997.

Similar recipes