Instructions: PEACHES: 1 cup chopped and 2-1/2 cups pureed. So, 6 to 7 fresh peaches or nectarine, peeled and pitted.

Sprinkle gelatin over milk in medium saucepan. Heat stirring, until gelatin dissolves; remove from heat. Add chopped peaches, puree, yogurt, sugar, vanilla extract, and cinnamon to gelatin mixture; mix well. Freeze in ice cream maker according the manufacturers directions.

Makes 7 cups, 80 calories per half cup serving. Approximately 60 cals per serving with sugar substitute. -vs-

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