Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Almond | 1 almond (1.2g) | 7 |
| Nectarine | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 Fresh California peaches
- 4 Fresh California nectarines
- 1 Envelope plain gelatin
- 1/2 cup Water
- 1/2 cup Sugar
- 2 8-ounce containers nonfat strawberry yogurt
- 1/2 tsp Almond extract (optional)
- =
Directions
1 Slice peaches and nectarines. In a blender or food processor, whirl fruit until smooth; measures about 3 1/2 cups.
2 Combine gelatin and water in small saucepan; stir constantly over medium heat until gelatin dissolves. Reduce heat to low, add sugar and remove from heat.
3 Stir until sugar dissolves. Stir fruit mixture, yogurt and almond extract into gelatin mixture. Freeze in ice cream maker, following manufacturer's directions.
4 Recipe and photo reprinted with permission from California Tree Fruit Agreement