Peach champagne slush
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Peeled sliced fresh peaches, (2 pounds) |
| 1 | cup | Pink champagne |
| ⅓ | cup | Sifted powdered sugar |
Directions
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.