Recipe - Toasted Almond Nectarine Frozen Yogurt

One fourth cup Slivered almonds, toasted
One half cup Granulated sugar
One fourth teaspoon Ground nutmeg
One fourth cup Milk, 1% lowfat
1 teaspoon Unflavored gelatin
4 md Ripe nectarines, quartered
One fourth 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.

Recipe by: Mable & Gar Hoffman's Frozen Yogurt Posted to MCRecipe Digest
V1 #622 by Nancy Berry nlberry@prodigy.net on May 29, 1997