Homemade ice cream is a summertime treat.
Serve with fresh berries for an added treat.
Homemade
Mango-Apricot Ice Cream
- 1 (12-ounce) can NESTLÉ®
CARNATION® Evaporated Fat Free Milk 1 (7-gram) envelope unflavored
gelatin
3/4 cup granulated sugar
1 1/2 cups Orange Mango NESTLÉ JUICY JUICE HARVEST SURPRISE
100% Fruit & Veggie Juice
1 (8-ounce) contaner vanilla fat free yogurt
1 teaspoon vanilla extract
1 1/2 cups (6-ounce package) finely chopped dried apricots
- Combine evaporated milk
and gelatin in medium saucepan; let stand for 3 to 5 minutes
or until gelatin is softened. Cook over medium-low heat, stirring
until gelatin is dissolved. Add sugar; cook until sugar is dissolved.
- Whisk together Juicy Juice,
yogurt and vanilla extract in medium mixer bowl; stir in apricots
and gelatin mixture. Pour into ice cream maker and prepare according
to manufacturer's directions. (If not using an ice cream maker,
pour mixture into a freezer-proof dish. Freeze for about 45 minutes
or until partially set. Remove from freezer and stir to break
up clumps. Freeze until firm.)
Makes 10 servings.
Note: If you use a traditional-style
ice cream maker, you will need up to 6 cups of crushed ice and
4 cups of coarse salt.
Nutritional Information
Per Serving: Calories: Calories: 170 Calories from Fat: 0 Total
Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 75 mg Carbohydrates:
39 g Dietary Fiber: 2 g Sugars: 36 g Protein: 5 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
