Total Calories: 160
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.)
Calories 170 (Calories from Fat 0)
Fat 0g (Saturated 0g)
Carbohydrate 38g (Dietary Fiber 1g)
% 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.
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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