Ingredients:
- 8 oz. nectarines, peeled and cut into slices, plus 4 oz. nectarines, peeled and diced
- 1/2 cup honey
- 1 1/2 tsp. vanilla extract
- 2 tsp. fresh lemon juice
- 2 1/2 cups plain low-fat Greek yogurt
Directions:
In a blender, combine the sliced nectarines, honey, vanilla and lemon juice and blend on high speed until smooth.
In a large bowl, whisk together the yogurt and the nectarine mixture until blended.
Transfer the yogurt mixture to a Breville smart scoop ice cream compressor and freeze on the “frozen yogurt” setting according to the manufacturer’s instructions, about 35 minutes, adding the diced nectarines during the last 2 minutes of churning. If using another type of ice cream maker, freeze according to the manufacturer’s instructions. Serve immediately. Makes about 1 quart.
Williams-Sonoma Kitchen.
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