Peach-Raspberry Ice Milk

* Exported from MasterCook *

Peach-Raspberry Ice Milk

Recipe By : Gibbons; Light & Spicy
Serving Size : 16 Preparation Time :0:00
Categories : Fruit Frozen
Dessert Machine
Eat-Lf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups peach slices -- see further
8 ounces fresh raspberries -- (about 2 cups)
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
2 cups 1% low-fat milk
1/2 cup sugar -- or substitute
1 teaspoon almond extract
1/4 teaspoon ground cinnamon

PEACHES (3 medium) or nectarines: fresh, pitted and quartered.

1. Puree peaches, raspberries, and lemon juice in an electric blender until
smooth. Set puree aside.

2. Combine gelatin, milk, sugar, almond extract, and cinnamon in medium
saucepan. Stir over low heat until gelatin dissolves. (If using low-calorie
sweetener, stir in after cooking.

3. Pour fruit puree and milk mixture into ice cream maker. Freeze according
to manufacturer's directions.

Makes 8 cups, 55 calories per 1/2-cup serving with sugar; 40 calories each
with low-calorie sweetener. -vs-
MC 76.9 cals, 0.4 g fat, 4.7% cff. Barbara Gibbons, Light & Spicy (1989)
Harper and Row. Bookshelf at Kitchen PATh in Riverside. 1997.



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