Recipe - Nectarine Creme Friache

Karen Thackeray
2 Fresh nectarines; cut or sliced up
1 cup Plain lowfat yogurt
1 teaspoon Honey; or sugar
2 dr Almond extract; to taste
1 pack Unflavored gelatin
2 tablespoon Cold water

Puree nectarines, yogurt, honey and almond extract in blender. Sprinkle
gelatin over water in small saucepan. Let stand 1 minute to soften. Stir
over low heat until dissolved. Add to nectarine mixture in blender. Blend
10 seconds. Chill until mixture begins to thicken. Spoon into stemmed
glasses and chill until set. Garnish with additional nectarine slices and
mint sprigs, if desired.
Calories: 79 Fat: 1 g Sodium: 42 mg Cholesterol: 3 mg Source: No Guilt
Desserts