Frozen Fresh Peach Yogurt 1/4 cup sugar 2 cups

Frozen Fresh Peach Yogurt 1/4 cup sugar 2 cups mashed ripe peaches (about 4) 1 cup sugar 2 envelopes unflavored gelatin Dash of salt 2 cups skim milk 5 cups plain low-fat yogurt 1 tablespoon vanilla extract Sprinkle 1/4 cup sugar over peaches; let stand 15 minutes. Combine 1 cup sugar, gelatin, and salt in a saucepan; add milk, and let stand 1 minute. Cook over low heat, stirring constantly, 5 minutes or until gelatin and sugar dissolve; cool. Stir in yogurt, peaches, and vanilla; chill. Pour mixture into freezer can of a 1-gallon handtumed or electric freezer; freeze according to manufacturer’s instructions. Serve immediately, or ripen 1 hour. Yield: 12 1/2 cups (84 calories per 1/2 cup). A Honey of a Yogurt Pie Crust: 2 cups crushed graham crackers 1/3 cup butter, melted 1/4 cup honey Filling: 1 cup yogurt, plain or fruit 1 cup sour cream 8-ounce package cream cheese, softened 1 teaspoon vanilla 1/4 to 1/2 cup honey For crust, combine graham cracker crumbs, melted butter and 1/4 cup honey. Blend well and press on bottom and sides of a 9-inch pie plate. Freeze until ready to use. Beat cream cheese until smooth. Pour mixture into crust. Freeze at least 4 hours. Let sit at room temperature 15 minutes before serving. Garnish with fresh fruit and mint leaves, if desired. Avacado Yogurt Dressing 1 small avocado 1 c. plain yogurt 1/4 c. milk (preferably skim) 1T. honey 1/41. garlic salt Peel, seed and cut up avocado. Combine in blender with rest of ingredients and mix until smooth. Add more milk if needed to reach desired consistency. Makes 11/2 cups. If you use a lot of yogurt, here’s an easy and inexpensive way to make it using nonfat dry milk. It makes a lot, so you can half the recipe for a small family or single person.