Apricot Ice Cream

1 can (12 oz) skimmed evaporated milk
1 envelope plain gelatin
3/4 cup sugar 6 fresh apricots (3/4 lb), diced
1-1/2 cups apricot nectar
1 cup low-fat plain yogurt
1 tsp vanilla

Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves.

Add sugar; heat until it dissolves.

Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla. Pour mixture into ice cream maker; freeze according to manufacturer's directions.

Makes about 2 quarts
Source: California Fresh Apricot Council