The Red Hot Chili Paper

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Fresh Apricot Ice Cream

This no cholesterol ice cream is amazingly apricot-creamy with only 90 calories per serving.


      1 12 oz. can evaporated skim milk
      1 envelope unflavored gelatin
      3/4 cup sugar
      1 1/2 cups fresh apricots, diced, ripe
      1 12 oz. can apricot nectar
      8 ounces plain lowfat yogurt
      1 teaspoon vanilla
      7 pounds small ice cubes
      1 cup rock or table salt


    Combine skim milk and gelatin in large saucepan. Heat, stirring often until gelatin  dissolves. Add sugar and heat until it dissolves. Using a wire whip, stir in apricots,  apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream maker and  assemble the machine. Make alternate layers of ice and salt (use whatever type your  machine calls for) around the canister. Churn 20 to 30 minutes or until softly frozen.  Pack into containers and freeze. For the best flavor, let ice cream soften slightly before  serving.

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