Creamy Peach Freeze

Serves: 8
Total Calories: 160


1/2 cup fat-free cholesterol-free egg 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.)

1 Serving

Calories 170 (Calories from Fat 0)
Fat 0g (Saturated 0g)
Cholesterol 0mg
Sodium 70mg
Carbohydrate 38g (Dietary Fiber 1g)
Protein 5g

% DAILY VALUE: Vitamin A 10% Vitamin C 4% Calcium 14% Iron 4%

DIET EXCHANGES: 1 1/2 Fruit, 1 Skim Milk

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.

Nutritional Facts:

Serves: 8
Total Calories: 160
Calories from Fat: 16

This Creamy Peach Freeze recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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