Instructions: PEACHES (3 medium) or nectarines: fresh, pitted and quartered.

1. Puree peaches, raspberries, and lemon juice in an electric blender until smooth. Set puree aside.

2. Combine gelatin, milk, sugar, almond extract, and cinnamon in medium saucepan. Stir over low heat until gelatin dissolves. (If using low-calorie sweetener, stir in after cooking.

3. Pour fruit puree and milk mixture into ice cream maker. Freeze according to manufacturers directions.

Makes 8 cups, 55 calories per 1/2-cup serving with sugar; 40 calories each with low-calorie sweetener. -vs-

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