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recipe: low-cal peach frozen yogurt

It’s still felt like summer this week in Manhattan, so I’m posting one last warm-weather recipe before admitting it’s really fall.  I’ve been running around like crazy, so I actually made this a while ago — I’m constantly looking for dessert recipes that don’t have a lot of added sugar or fat, because let’s face it, when I make a whole batch of cookies or a cake for just me and Chad, that’s not really going to turn out well.

So I decided to go the very low-cal route for this fro yo, and it turned out really well!  Homemade ice creams are definitely better the first day after making them — although they won’t spoil for a quite while if properly frozen, it’s really difficult to get the right temperature or consistency once they’ve frozen solid.  When you’re not adding a lot of sugar or fat, you’re not doing much to lower the freezing point of the yogurt, so eat it quickly!  That shouldn’t be a problem — especially when we’re talking about a recipe that’s easy, healthy and totally delicious.

One thing I’d like to add to Sugarlaws are some reader recipes!  I’ve been thinking about including a little sidebar photo of my favorite recipes submitted by readers (with links to your blogs, if you have one)!  What do you guys think?  Good idea?  If you’d like to submit a recipe, email it (with a photo) to recipes@sugarlaws.com [1]!

Low-Calorie Peach Frozen Yogurt Recipe

3 large, ripe peaches, peeled, pitted and sliced
1/4 cup honey
1 tbsp vodka
2 cups nonfat peach yogurt

Put the peaches, honey, and vodka in a food processor and puree until smooth.  Stir in the yogurt until blended.  Freeze in your ice cream maker according to the directions.  Serve immediately or freeze for later use. 

Makes about two pints.