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Apricot Ice Cream
Courtesy of California Fresh Apricot Council
Servings: 16
Prep Time: 10 Min. Cook Time: n/a Chill Time: 2 Hr. What you need:
(click + to add ingredients to your shopping list)
+ 1 can (12 oz.) evaporated skim milk
+ 1 envelope plain gelatin + 3/4 c. sugar + 6 fresh apricots (3/4 lb.), diced + 1 1/2 c. apricot nectar + 1 c. lowfat plain yogurt + 1 tsp. vanilla What to do:
1. Combine milk and gelatin in large saucepan.
2. Heat, stirring often, until gelatin dissolves. 3. Add sugar; heat until it dissolves. 4. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla. 5. Pour mixture into ice cream maker; freeze according to manufacturer's directions. Nutritional information:
Calories: 75; Total Fat: 1g; Cholesterol: 1mg; Total Carbs: 17g; Fiber: 1g; Protein: 2g; Sodium: 18mg; Potassium: 126mg;
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