PEACH SLUSH WITH BLUEBERRIES

4 large (1 lb) peaches, sliced*
1/2 cup sugar
1/3 cup cold water
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup fat-free sour cream
2 cups blueberries
4 sprigs mint

Arrange the peaches in a single layer on a jellyroll pan and freeze for about 30 to 45 minutes.

When frozen, put in a food processor with the sugar, water, lemon juice and vanilla and process until slushy.

Add the sour cream with the machine running and process until smooth.

Distribute 2/3 of the blueberries among 4 wine glasses. Spoon the peach slush over the berries. Scatter the remaining berries on top and add a sprig of mint to each glass. Serve at once.

*Frozen peaches can also be used in this dessert. Process them frozen with all the ingredients except the blueberries.

Servings: 4
Source: Dallas Morning News, June 11, 1997