Toasted almond nectarine frozen yogurt
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Slivered almonds, toasted |
| ½ | cup | Granulated sugar |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | cup | Milk, 1% lowfat |
| 1 | teaspoon | Unflavored gelatin |
| 4 | mediums | Ripe nectarines, quartered |
| ¼ | cup | Light corn syrup |
| 1 | cup | Plain lowfat yogurt, stirred |
Directions
In a blender or food processor fitted with a metal blade, combine the toasted almonds, sugar and nutmeg. Process until the nuts are finely chopped; set aside in a medium bowl. In a small saucepan, combine the milk and gelatin; let stand for 1 minute. Cook and stir over low heat until the gelatin dissolves; set aside. Puree the nectarines and corn syrup in a blender or food processor; combine with the almond mixture and dissolved gelatin. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturer's directions. Makes about 1 quart. Penny Halsey (ATBN65B).
Nutrition Analysis: 161 calories, 4g protein, 31g carbohydrate, 3g fat, 2mg cholesterol, 30mg sodium.
Recipe by: Mable & Gar Hoffman's Frozen Yogurt Posted to MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@...> on May 29, 1997