Fresh Peach Sherbet
Ripe peaches, peach nectar, and peach yogurt add sweetness and flavor to this diabetic frozen dessert.
Ingredients
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1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
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1 teaspoon unflavored gelatin
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1/2 cup peach nectar or apricot nectar
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3 ripe peaches or 1 pound ripe apricots, peeled, pitted, and cut into chunks (about 3 cups)
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1 6-ounce carton lowfat peach yogurt
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1/2 teaspoon vanilla
Directions
1.
In a small saucepan, combine sugar or sugar substitute and gelatin. Stir in nectar. Cook and stir until gelatin dissolves. Remove from heat.
2.
In blender, combine peaches or apricots, yogurt, and vanilla. Cover; blend until smooth. Pour into a small bowl. Stir in gelatin mixture. Cover; freeze for 4 to 5 hours or until almost firm. Beat with an electric mixer on medium speed about 2 minutes or until fluffy. Transfer to a plastic wrap-lined 8x4x2-inch pan. Cover; freeze about 4 hours more or until firm. (Or freeze in a 2-quart ice cream freezer according to manufacturer's directions. If desired, ripen.
3.
Let stand for 10 minutes before serving. Makes 6 (about 1/2 cup) servings.
*Sugar Substitutes
We recommend Splenda granular, Equal packets, Equal Spoonful, Sweet 'n Low packets, or Sweet 'n Low bulk. Be sure to use package directions to determine product amount equivalent to 1/4 cup sugar.
Make-Ahead Directions
Prepare sherbet as directed through Step 3. Freeze for up to 1 week. Serve as directed in Step 4.
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