As silly as it is for me to admit now, I did not care for peaches as a child. Something about the fuzzy coating turned me off. Fortunately, I got over it well before becoming a pastry chef several years ago. I couldn’t imagine not using the juicy, ripe fruit in my summer desserts!

PeachFrozenYogurtIn their unadulterated form, peaches are a good source of fiber and vitamin C. While a perfectly ripened peach almost begs to be eaten on its own, here is a recipe if you’ve got too many peaches on hand (though is that really a problem?). The peaches delicately flavor the tangy yogurt, with mint adding an extra refreshing note.

Original post can be found here:

Peach Mint "Julep" Frozen Yogurt
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  1. 2 ½ to 3 pounds ripe peaches
  2. 2 cups plain low-fat yogurt (not Greek)
  3. ½ cup sugar
  4. 2 tablespoons honey
  5. 2 teaspoons pure vanilla extract
  6. ⅓ cup packed fresh mint leaves, finely chopped
To peel peaches
  1. Bring a large pot of water to a boil. In the meantime, cut an “X” through the bottom of each peach using a paring knife.
  2. Prepare an ice bath by filling a separate bowl with ice and water. When water is at a rolling boil, gently add peaches and blanch for 2 to 3 minutes.
  3. Immediately remove peaches and place in the ice bath for a few minutes, until completely cooled.
  4. Gently peel the skin from the peaches, remove pits, and cut peaches into chunks. For this recipe, reserve 4 cups of the chopped peaches.
For the yogurt
  1. Combine chopped peaches and the yogurt in the bowl of a food processor. Puree until mixture is smooth.
  2. Add the sugar, honey, and vanilla extract and pulse several times.
  3. Pour mixture into a bowl and stir in the chopped peppermint leaves.
  4. Chill mixture in a covered container for at least 2 hours in the refrigerator or up to overnight.
  5. Churn chilled mixture in an ice cream machine according to manufacturer’s directions.
  6. Store in covered container in freezer. Serve frozen yogurt with additional peaches if desired.
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