Yield: 10 Servings
|5 cups||Peeled chopped, ripe fresh peaches, (3 pounds) divided|
|1 tablespoon||Lemon juice|
|2 cups||2% low-fat milk|
|1 cup||Evaporated skimmed milk|
|½ cup||Frozen egg substitute, thawed|
|⅛ teaspoon||Almond extract|
|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.