*  Exported from  MasterCook  *

                        Peach-Raspberry Ice Milk

Recipe By     : Gibbons; Light & Spicy
Serving Size  : 16   Preparation Time :0:00
Categories    : Fruit                            Frozen
                Dessert                          Machine
                Eat-Lf

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  cups          peach slices -- see further
   8      ounces        fresh raspberries -- (about 2 cups)
   2      tablespoons   fresh lemon juice
   1      envelope      unflavored gelatin
   2      cups          1% low-fat milk
     1/2  cup           sugar -- or substitute
   1      teaspoon      almond extract
     1/4  teaspoon      ground cinnamon

PEACHES (3 medium) or nectarines: fresh, pitted and quartered.

1. Puree peaches, raspberries, and lemon juice in an electric blender until
smooth. Set puree aside.

2. Combine gelatin, milk, sugar, almond extract, and cinnamon in medium
saucepan. Stir over low heat until gelatin dissolves. (If using low-calorie
sweetener, stir in after cooking.

3. Pour fruit puree and milk mixture into ice cream maker. Freeze according
to manufacturer's directions.

Makes 8 cups, 55 calories per 1/2-cup serving with sugar; 40 calories each
with low-calorie sweetener. -vs-
MC 76.9 cals, 0.4 g fat, 4.7% cff.  Barbara Gibbons, Light & Spicy (1989)
Harper and Row.  Bookshelf at Kitchen PATh in Riverside. 1997.



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