*  Exported from  MasterCook  *
 
                   Toasted Almond Nectarine Frozen Yogurt
 
 Recipe By     : Mable & Gar Hoffman’s Frozen Yogurt
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Frozen Yogurt                    Low Fat
                 Stir Frozen
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           slivered almonds -- toasted
      1/2  cup           granulated sugar
      1/4  teaspoon      ground nutmeg
      1/4  cup           milk, 1% lowfat
    1      teaspoon      unflavored gelatin
    4      medium        ripe nectarines -- quartered
      1/4  cup           light corn syrup
    1      cup           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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