Peach Ice Milk Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
5 cup: Peeled chopped, ripe fresh peaches,, (3 pounds) divided
2/3 cup: Sugar,
1 tbsp: Lemon juice,
2 cup: 2% low-fat milk,
1 cup: Evaporated skimmed milk,
1/2 cup: Frozen egg substitute, thawed
2 tbsp: Honey,
1/8 tsp: Almond extract,
Fresh mint sprigs,, optional
Directions:
Mash 4 cups peaches in a large bowl. Add sugar and lemon juice, stirring
well; let stand 30 minutes, stirring occasionally.
Add low-fat milk and next 4 ingredients, and beat at medium speed of an
electric mixer until well blended; stir in remaining 1 cup peaches.
Pour into the freezer can of a 1-gallon hand-turned or electric freezer;
freeze according to manufacturers instructions. Spoon into a freezer-safe
container; cover and freeze (ripen) at least 1 hour. Yield: 10 cups
(serving size: 1/2 cup).
Per serving: 156 Calories; 2g Fat (13% calories from fat); 5g Protein; 30g
Carbohydrate; 5mg Cholesterol; 78mg Sodium
Serving Ideas : Garnish with mint sprigs, if desired.
Recipe by: Cooking Light, July/Aug 1993, page 90
Posted to MC-Recipe Digest V1 #414 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
well; let stand 30 minutes, stirring occasionally.
Add low-fat milk and next 4 ingredients, and beat at medium speed of an
electric mixer until well blended; stir in remaining 1 cup peaches.
Pour into the freezer can of a 1-gallon hand-turned or electric freezer;
freeze according to manufacturers instructions. Spoon into a freezer-safe
container; cover and freeze (ripen) at least 1 hour. Yield: 10 cups
(serving size: 1/2 cup).
Per serving: 156 Calories; 2g Fat (13% calories from fat); 5g Protein; 30g
Carbohydrate; 5mg Cholesterol; 78mg Sodium
Serving Ideas : Garnish with mint sprigs, if desired.
Recipe by: Cooking Light, July/Aug 1993, page 90
Posted to MC-Recipe Digest V1 #414 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
Tags
Desserts