Low Fat Peach Frozen Yogurt Food

LOW FAT PEACH FROZEN YOGURT

Steps:

• Drain peaches reserving 1/2 cup of the juice (for me, it turned out to be all of the left over juice).
• Put peaches in a blender and pulse to chop.
• Add the sugar, yogurt, and juice and blend until smooth.
• Chill in the refrigerator for a half hour to an hour (depends on how patient you are - I did a half hour and it was fine).
• Pour into ice cream maker and churn for 25 to 30 minutes.
• ENJOY!

FROZEN PEACH YOGURT

Steps:

• Place peaches in a blender. Cover and process until blended; set aside. In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; stir in sugar and salt until sugar dissolves. Add the yogurt, vanilla and reserved peaches., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

REALLY LOW-FAT CHOCOLATE FROZEN YOGURT

Steps:

• In bowl or food processor, combine all ingredients until sugar dissolves.
• Note: You can start with less sugar, and then just add sugar to taste until it's as sweet as you want it to be.
• Refrigerate until very cold -- at least four hours, or up to two days.
• Transfer to ice cream maker and freeze according to manufacturer's directions.

DIABETIC FROZEN PEACH YOGURT

Steps:

• Drain peaches reserving 1/2 cup of juice.
• Puree peaches in blender (I use hand held blender for faster clean up).
• Add yogurt, (I do this all in a four cup measuring cup) reserved juice, and Splenda; blend with hand blender until combined.
• Pour into freezer bowl, turn machine ON and let mix until frozen, about 25-30 minutes.
• If desired, pour frozen yogurt into plastic container and place in freezer until firm, about 2 hours.

PEACH AND RASPBERRY YOGURT FOOL

Steps:

• Cut the peaches in half, remove the pits and then slice the flesh into thin wedges.
• Mix the peaches and raspberries with the yogurt in a bowl, then spoon into 4 sundae glasses and chill.
• Spread out the rolled oats and almonds in a broiler pan.
• Broil them until lightly toasted, shaking the pan frequently.
• Cool, then sprinkle the oat mixture over the dessert and serve.

FROZEN PEACH MELBA PIE

Steps:

• Preheat oven to 350°F Lightly spray a deep dish pie plate with cooking spray.
• Finely crush graham crackers & place in a small bowl. Add preserves and mix well.
• Press crumb mixture evenly in the bottom and up the sides of pie plate. Bake for 12 minutes. Cool completely.
• Place raspberry yogurt in a bowl. Fold in 1 cup of the whipped topping and spread over bottom of crust. Reserving some raspberries for garnish, sprinkle remaining raspberries over yogurt mixture.
• Peel 1 peach and remove pit. Chop coarsely.
• Place peach yogurt in a bowl & fold in 1 cup of whipped topping & the chopped peach. Spread over raspberries.
• Freeze until firm, about 6 hours or overnight,.
• When ready to serve, let pie stand at room temp for 20 minutes.
• Peel remaining peach, pit and slice into 16 thin pieces. Arrange over pie top in an overlapping pattern, leaving center open.
• Pipe remaining whipped topping in the center and around edges of pie. Garnish with remaining raspberries.
• Cut, serve and enjoy!
• Note: Cook time does not include freezing time.