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1/2 cup fat-free cholesterol-free eggs product
2/3 cup sugar
1 1/2 cups fat-free (skim) milk
1/4 teaspoon salt
1 (16-ounce) bag frozen sliced peaches thawed and mashed
2 teaspoons vanilla extract
2 (8-ounce) containers peach or vanilla lowfat yogurt
1. Refrigerate large metal bowl until chilled. Mix egg product, sugar, milk and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge. Pour into chilled bowl. Refrigerate 1 1/2 to 2 hours, stirring occasionally, until room temperature.
2. Stir peaches, vanilla and yogurt into milk mixture. Cover and freeze about 2 hours or until firm. (Or pour into 1-quart ice-cream freezer; freeze according to manufacturer’s directions.)
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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