Low-fat apricot frozen yogurt dessert.
Apricot Ice Cream
- 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.
Nutrition information per 1/2 cup serving:
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 provided courtesy of California Fresh Apricot Council.
