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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

1. Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves.
2. Add sugar; heat until it dissolves. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla. Cool.
3. 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.