low-fat frozen yogurt
1. Puree the peaches in a blender. Blend in the sugar and lemon until a pleasant balance of sweetness and tartness is reached.
2. Strain, pressing with a rubber spatula to release the juices. Discard the fibrous pulp. (This can be made ahead and stored in the refrigerator for one or two days.)
3. Ladle the soup into 4 bowls. Place a scoop of frozen yogurt in each bowl.
Serving Size: about 1/2 cup soup and 1/2 cup frozen yogurt
Number of Servings: 8
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin