• Prep Time:
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  • Serves: 8 Servings

Toasted Almond Nectarine Frozen Yogurt

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 1/4 c Slivered almonds, toasted
  • 1/2 c Granulated sugar
  • 1/4 ts Ground nutmeg
  • 1/4 c Milk, 1% lowfat
  • 1 ts Unflavored gelatin
  • 4 md Ripe nectarines, quartered
  • 1/4 c Light corn syrup
  • 1 c Plain lowfat yogurt, stirred


In a blender or food processor fitted with a metal blade, combine the
toasted almonds, sugar and nutmeg. Process until the nuts are finely
chopped; set aside in a medium bowl. In a small saucepan, combine the milk
and gelatin; let stand for 1 minute. Cook and stir over low heat until the
gelatin dissolves; set aside. Puree the nectarines and corn syrup in a
blender or food processor; combine with the almond mixture and dissolved
gelatin. Stir in the yogurt. Freeze in an ice cream maker according to the
manufacturer's directions. Makes about 1 quart. Penny Halsey (ATBN65B).
Nutrition Analysis: 161 calories, 4g protein, 31g carbohydrate, 3g fat, 2mg
cholesterol, 30mg sodium.

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