Peach ice milk

Yield: 10 Servings

Measure Ingredient
5 cups Peeled chopped, ripe fresh peaches, (3 pounds) divided
⅔ cup Sugar
1 tablespoon Lemon juice
2 cups 2% low-fat milk
1 cup Evaporated skimmed milk
½ cup Frozen egg substitute, thawed
2 tablespoons Honey
⅛ teaspoon Almond extract
\N \N Fresh mint sprigs, (optional)

Mash 4 cups peaches in a large bowl. Add sugar and lemon juice, stirring well; let stand 30 minutes, stirring occasionally.

Add low-fat milk and next 4 ingredients, and beat at medium speed of an electric mixer until well blended; stir in remaining 1 cup peaches.

Pour into the freezer can of a 1-gallon hand-turned or electric freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze (ripen) at least 1 hour. Yield: 10 cups (serving size: ½ cup).

Per serving: 156 Calories; 2g Fat (13% calories from fat); 5g Protein; 30g Carbohydrate; 5mg Cholesterol; 78mg Sodium Serving Ideas : Garnish with mint sprigs, if desired.

Recipe by: Cooking Light, July/Aug 1993, page 90 Posted to MC-Recipe Digest V1 #414 by igor@... on Jan 28, 1997.

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