Raspberry Peach Freeze Recipe
Ingredients
| Raspberries | 1 1/4 Cup (16 tbs), undrained | |
| Gelatin | 1 Tablespoon | |
| 1 cup (8-oz. can) undrained peach slices | ||
| 1 tablespoon unsweetened lemon juice | ||
| Sugar | 1/3 Cup (16 tbs) | |
| 1/4 cup instant nonfat dry milk | ||
| Ice water | 1/4 Cup (16 tbs) | |
| Egg whites | 2 | |
Directions
In medium saucepan, heat raspberries and gelatin over medium heat, stirring until gelatin is dissolved.
Add peaches, lemon juice and sugar.
Chill until slightly thickened.
In small mixer bowl, beat nonfat dry milk, ice water and egg whites until stiff peaks form.
Fold into fruit mixture.
Pour into 8 or 9-inch square pan or ice cube tray.
Freeze until firm, about 4 to 5 hours.
For ease in serving, remove from freezer 10 minutes before serving.
Add peaches, lemon juice and sugar.
Chill until slightly thickened.
In small mixer bowl, beat nonfat dry milk, ice water and egg whites until stiff peaks form.
Fold into fruit mixture.
Pour into 8 or 9-inch square pan or ice cube tray.
Freeze until firm, about 4 to 5 hours.
For ease in serving, remove from freezer 10 minutes before serving.
Chef
