Fresh Fruit Ice Cream Recipe

Fresh Fruit Ice Cream Recipe

Ingredients:

• 2 cups juicy, fresh peaches, red raspberries, blueberries, or apricots, ( cook's choice).
• 2 (8 ounce) cartons vanilla low-fat yogurt.
• 1 tablespoon honey.
• 1/4 cup low fat milk, preferably 2% or 1%.

Ingredient Notes: When selecting the fresh fruit seek out the juiciest pieces.

Substitutions: You can use canned peaches, red raspberries, apricots, or blueberries. When doing so do not drain. Use the syrup and omit the low fat milk. Prepare as directed.

Instructions:

• Place fresh fruit and low fat milk into a blender container or food processor bowl.

• Blend or process until velvet smooth. If using raspberries, strain and remove any seeds.

• In a medium mixing bowl stir together fruit mixture with vanilla yogurt and honey; mix well.

• Pour mixture into a 8x8x2 baking pan.

• Cover and freeze 3-4 hours until firm.

• Break frozen mixture into chunks with a wooden spoon and place them in a medium mixing bowl.

• Beat with an electric mixer on medium-high until fluffy.

• Return the mixture to the baking pan.

• Cover and freeze for 6 or more hours until firm.

• To serve, let mixture stand at room temperature for 5 minutes then scoop into dessert dishes.

Variation:

1. To add a little twist to your Summer Fruit Ice use your favorite matching liqueur.
2. To add liqueur; use 1/8 cup low fat milk and 1/8 cup liqueur when processing fresh fruit. Be aware that freezing time may increase slightly.

Storage:

1. Store unused portions covered in the freezer.
2. Discard unused portions after 2 weeks.

By CookingAnnie©.

Article source:http://www.lowcaloriedesserts.us/fresh-fruit-ice-cream/