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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
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
MsgID: 3126346
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter I Recipes (39)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter I Recipes (39)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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