Peach-raspberry ice milk

 
                         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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