Guiltless Peach Ice Cream

7 fresh California peaches
2 cups low fat milk
1 envelope plain gelatin
1 cup low fat plain yogurt
1/2 cup sugar
1 tablespoon vanilla extract

Chop enough peaches to measure 1 cup. Puree remaining peaches to measure 2 1/2 cups puree.

Combine milk and gelatin in medium saucepan. Heat, stirring, until gelatin dissolves; remove from heat.

Add chopped peaches puree, yogurt, sugar and vanilla extract to gelatin mixture; mix well.

Churn-freeze in hand-crank or electric ice cream maker according to manufacturer's directions.

Turn into freezer container and freeze until firm.

Makes 7 servings
Source: California Tree Fruit Agreement (CTFA)