Directions:
- In a small saucepan, combine sugar or sugar substitute and gelatin. Stir in nectar. Cook and stir until gelatin dissolves. Remove from heat.
- In blender, combine peaches or apricots, yogurt, and vanilla. Cover; blend until smooth. Pour into a small bowl. Stir in gelatin mixture. Cover; freeze for 4 to 5 hours or until almost firm. Beat with an electric mixer on medium speed about 2 minutes or until fluffy. Transfer to a plastic wrap-lined 8x4x2-inch pan. Cover; freeze about 4 hours more or until firm. (Or freeze in a 2-quart ice cream freezer according to manufacturer's directions. If desired, ripen [see tip, page?].).
- Let stand for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.41 Kcal (651 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 41.84mg | 2% | |
| Potassium | 302.84mg | 6% | |
| Total Carbs | 37.14g | 12% | |
| Sugars | 25.86g | 103% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 3.8g | 8% | |
| Vitamin C | 22.3mg | 37% | |
| Calcium | 111mg | 11% | |
| Amount Per 100 g | |||
| Calories | 59.65 Kcal (250 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 16.06mg | 2% | |
| Potassium | 116.23mg | 6% | |
| Total Carbs | 14.25g | 12% | |
| Sugars | 9.93g | 103% | |
| Dietary Fiber | 1.31g | 14% | |
| Protein | 1.46g | 8% | |
| Vitamin C | 8.5mg | 37% | |
| Calcium | 42.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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