• 3 cups sliced peeled peaches (6-8 med.)
  • 2 Tbsp. fresh lemon juice
  • 1 1/2 cups Marshmallow Fluff
  • 1 cup 1% milk
  • 2 tsp. amaretto or 1/2 tsp. almond extract


In food processor, puree peaches with lemon juice. Transfer to a bowl. Add Marshmallow Fluff and mix with a wire whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.)Add milk and amaretto or almond extract and mix well. If necessary, chill until cold. Pour into the canister of an ice cream maker and freeze according to manufacturer's directions.

Makes about 1 qt., serves 6. 235 calories per serving: 3 G protein, 1 G fat, 57 G carbohydrate; 47 MG sodium; 2 MG cholesterol

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Submitted 6/13/05.
Source: Eating Well: July/Aug. '94
Submitted By: Linda Wilson
Peach Ice Cream