Peach ice-milk

Yield: 1 Servings

Measure Ingredient
2 cups Mashed ripe fresh peaches or frozen unsweetened peach slices; (about 1 pound)
½ cup Honey
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

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