Monday, July 30, 2012

PEACH SORBET from Physicians Committee for Responsible Medicine

Peach Sorbet
To freeze canned peaches, simply drain off all the liquid and lay slices on a baking sheet in a single layer. Place the sheet in the freezer. Once peaches are frozen, they can be transferred to an airtight container.
Makes 2 1-cup servings
2 cups frozen canned peach slices
1 - 2 tablespoons frozen apple juice concentrate or white grape juice concentrate
1/2 cup vanilla rice milk
In a blender combine all ingredients. Blend on high speed until thick and smooth. You will need to stop the blender occasionally and use a spoon or rubber spatula to move the unblended fruit to the center. Serve immediately.
Per serving (1/2 recipe): 216 calories; 0.8 g fat; 0.1 g saturated fat; 3.5% calories from fat; 0 mg cholesterol; 1.4 g protein; 53.8 g carbohydrates; 41.8 g sugar; 4.9 g fiber; 37 mg sodium; 83 mg calcium; 0.7 mg iron; 6.7 mg vitamin C; 886 mcg beta-carotene; 2.1 mg vitamin E
Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

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