06 August 2010

peach sorbet

My husband and I have been on an ice cream kick lately, but we wanted to have a healthier alternative for our post-dinner snack. This is what we came up with!

MAKES:: ~4 servings
2 peaches (pitted and sliced)
1-1 1/2 cups low-fat vanilla yogurt
2-3 TB agave syrup (optional)
2-4 TB fruit juice (optional)

Put all ingredients in blender. Mix on "pureƩ" setting until smooth (30 seconds - 1 min). Pour into freezer-safe containers. Let sit in the freezer for 4-6 hours. Enjoy!

A Note On Texture::
To make your sorbet more creamy and less icy, take it out of the freezer every 1-2 hours and stir it up- this will break up the ice crystals and give you a smoother final product! Honestly, we don't have that kind of time and don't mind the ice crystals, so we don't mix ours.

- we used peaches, but you can certainly substitute any fruit you want!
- agave syrup is an alternative to sugar. it has a low glycemic index and is naturally sweeter, so you use less than if you were to use sugar. if you don't have agave syrup on hand (or don't want to buy some just for this recipe), substitute with sugar. You'll likely have to add a bit more than the recipe calls for- just increase the amount of sugar in small increments until it reaches your preferred level of sweetness :)
- the mixture will seem pretty thin and should pour well into your freezer-safe container. that's ok!
- my husband used blueberry-cranberry juice (I did not). I used agave syrup (my husband did not). You can use both or neither, it's completely up to your taste buds!!

cross posted at:: Comestibilis

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