"Cheri" > wrote in message
...
> "Cheri" > wrote in message
> ...
>>
>> 3 pounds peaches, peeled and pitted
>>
>> 1/4cup sugar, or more, to taste
>>
>> 1/2 cup mascarpone, crème fraîche or yogurt
>>
>> 1. Cut the peaches into very small pieces. The smaller you cut them,
>> the faster they will freeze and the finer the final texture will be.
>> Arrange the peach pieces in a single layer on a rimmed cookie sheet
>> and freeze solid, about 2 hours.
>>
>> 2. Put the frozen peach pieces in a food processor with the sugar and
>> grind briefly. Add the mascarpone and pulse until the mixture is
>> smooth.
>>
>> 3. Empty the food processor into a small container and freeze again,
>> 20 to 30 minutes, before serving. If the ice cream freezes solid,
>> simply process it briefly again before serving.
>>
>> Each of 8 servings (using mascarpone): 143 calories; 2 grams protein;
>> 21 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated
>> fat; 18 mg. cholesterol; 8 mg. sodium.
>>
>
> Sorry, I was sending this recipe from Ed to my daughter who loves peaches,
> but mistakenly posted it here.
>
> Cheri

I don't think it would be out of place here! Unless the low carbs come
after ya.