Peach-Orange Frozen Yogurt
Peaches and orange juice team up nicely in this refreshing finish to a summer meal. Leave the peach skins on during poaching: they add flavor, a creamy consistency and color to the yogurt.
2/3 cup sugar 5-6 ripe peaches (about 11/3 pounds), skins on, halved and pitted
1/2 cup orange juice
Two 6-ounce containers custard-style vanilla yogurt (see Ingredient Note)
1-2 tablespoons mild honey
Combine sugar, peach halves and orange juice in 3-quart nonreactive saucepan; bring to a boil over medium-high heat, stirring. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until the skins loosen and the peaches are almost tender when pierced with a fork, 8 to 14 minutes. When they are cool enough to handle, slip off and discard the skins.
Cover and refrigerate peaches and poaching liquid until thoroughly chilled, at least 21/2 hours. (To speed the process, freeze for 11/2 to 2 hours.)
Stir yogurt and 1 tablespoon honey into the peach mixture. Transfer the mixture to a food processor or blender and process until completely smooth, 2 to 3 minutes. Taste and add more honey, if desired. Transfer the mixture to an ice cream maker. Freeze according to manufacturer’s directions.
Ingredient Note: Custard-style yogurt contains stabilizers (gelatin, gum), which contribute to a creamy texture when frozen.
Makes 8 servings, 1/2 cup each.
Per serving: 214 calories; 1 g total fat (0 g sat, 0 g mono); 4 mg cholesterol; 51 g carbohydrate; 3 g protein; 4 g fiber; 28 mg sodium.