Apricot Ice Cream
For a deliciously refreshing low-fat dessert, try this homemade apricot frozen yogurt.
1 (12-ounce) can skimmed evaporated milk
1 envelope plain gelatin
3/4 cup granulated sugar
6 fresh apricots (3/4 pound), diced
1 1/2 cups apricot nectar
1 cup low-fat plain yogurt
1 teaspoon vanilla extract
- Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves.
- Add sugar; heat until it dissolves. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla. Cool.
- Pour mixture into ice cream maker; freeze according to manufacturer's directions.
Makes about 2 quarts.
Nutritional Information Per Serving (1/2 cup): 75 calories, 2 g protein, 17 g carbohydrates, 18 mg sodium, .5 g fat, 1 mg cholesterol, .5 g dietary fiber, 445 IU vitamin A, 126 mg potassium.
Recipe and photograph courtesy of California Fresh Apricot Council.