Yield: 1 Servings
|2 cups||Mashed ripe fresh peaches or frozen unsweetened peach slices; (about 1 pound)|
|½ cup||Fat-free egg substitute|
|2 tablespoons||Unbleached flour|
|3 cups||Skim milk|
|1 tablespoon||Almond extract|
In a medium bowl, stir together the peaches and ¼ cup of the honey. Cover and let stand for 15 minutes. In a large bowl, use an electric mixer to beat the egg substitute on medium speed until foamy. While continuing to beat, slowly add the flour. Then slowly beat in the remaining ¼ cup of honey. Add the milk and beat until well mixed. Transfer the mixture to a large saucepan. Cook and stir over medium-low heat about 10 minutes or until the mixture slightly thickens. Remove from the heat and let cool.
Stir in the peach mixture and almond extract. Cover and refrigerate about 2 hours or until thoroughly chilled. Then freeze in a 5-quart ice-cream freezer according to the manufacturer's instructions.
Posted to EAT-LF Digest by Abtaxel <Abtaxel@...> on May 17, 1998