Serves: 6
Total Calories: 173
1. Place cherries in a food processor bowl. Cover and process with on-off bursts until finely chopped. With motor running, add powdered sugar through feed tube, 1 tablespoon at a time. Then add in order almond extract, vanilla and half-and-half and process until well blended and creamy, scraping sides of bowl as needed.
2. Pour into a freezer container. Place a piece of plastic wrap directly on surface and freeze for 1 to 1 1/2 hours or until the consistency of ice cream.
3. Stir before serving.
This Cherry Freeze recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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