Refreshing, smooth and creamy nectarine sorbet—the perfect way to end a summer's eve meal.
4 ripe nectarines, peeled
1 cup orange juice
1/2 cup water
1/4 cup low-fat vanilla yogurt
2 teaspoons granulated sugar
- In food processor, blend ingredients thoroughly. Process until smooth. Pour into the freezer can of an ice cream maker. Freeze according to the manufacturer's instructions.
- Or, to prepare without an ice cream maker, pour mixture into an 8 x 4-inch rectangular freezer container. Cover and freeze for 4 hours or until firm. (If you prefer an even smoother texture, blend mixture in a food processor two to three times during freezing.)
Makes 4 (1/2 cup) servings. (Increase recipe as needed.)
Recipe provided courtesy of The Sugar Association, Inc.