Nectarine creme friache

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Description[edit]

Ingredients[edit]

Procedures[edit]

Puree nectarines, yogurt, honey and almond extract in blender. Sprinkle gelatin over water in small saucepan. Let stand 1 minute to soften. Stir over low heat until dissolved. Add to nectarine mixture in blender. Blend 10 seconds. Chill until mixture begins to thicken. Spoon into stemmed glasses and chill until set. Garnish with additional nectarine slices and mint sprigs, if desired. Calories: 79 fat: 1 g sodium: 42 mg cholesterol: 3 mg

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