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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

1. 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.
2. 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.

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