Peach Frozen Yogurt (Gluten-free)

Earlier this week Myrna made Peach Ice Cream, but we like this frozen peach dessert too.  I’ve been making this recipe from "Cuisinart’s the Connoisseur's Choice August 1991", since getting the newsletter.  I also make it with nectarines, any kind of berries or cantaloupe.  I use whatever I have on hand for the dairy – often sour cream as I usually have that, and I've found even heavy cream works.  In the winter you can also use purchased frozen fruit – about 12 ounces for 4 servings or 24 ounces for 8 servings, as it’s already peeled and pitted.

It’s so easy and fast, and the fruit is the star.  I often serve it immediately after making it because it’s just 5 minutes, or else I make it just before preparing the meal.  Get out your sugar, lemon juice and yogurt or dairy before you start, as you don’t want your frozen peaches to melt once you get started.                    

                               Peach Yogurt 

4 Servings	8 Servings
5        Medium  Peaches -- 3 ounces each	10         Medium  Peaches -- 3 ounces each
¼    Cup  Sugar	½       Cup  Sugar
6   Tablespoons  Yogurt -- or sour cream	¾       Cup  Yogurt -- or sour cream
¼   Teaspoon  Lemon Juice	½       Teaspoon  Lemon Juice
Yield: 20 ounces	Yield: 40 ounces

Pit peaches and cut into 1" chunks.  Freeze on baking sheet until firm, about 4 hours.

Use metal blade to process fruit until finely chopped, about 1 1/2 minutes, scraping work bowl as necessary.  Add sugar, lemon juice, cream or yogurt; process until smooth, about 1 minute, scraping bowl as necessary.

Serve at once or freeze in a sealed container until serving time.  (Let thaw in refrigerator until softened before serving if needed).

Per Serving: 115 Calories; 1g Fat (6.2% calories from fat); 2g Protein; 27g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 11mg Sodium.  Exchanges: 1 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.