Apricot Ice Cream

1 can (12 oz) skimmed evaporated milk
1 envelope plain gelatin
3/4 cup sugar
6 fresh apricots, diced
1-1/2 cups apricot nectar
1 cup low-fat plain yogurt
1 tsp vanilla

1. Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar; heat until it dissolves.

2. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla.

3. Pour mixture into ice cream maker; freeze according to manufacturer's directions.

Fruit Smoothie

My kids are really picky, so sometimes this is one of the only ways I can get fruit into them. My mom taught me this recipe when I was about 10 or 11. I've been making it ever since.

1 cup milk
1 cup yogurt
1 cup frozen fruit
1 medium banana

Blend together till smooth. Makes 2 or 3 servings.

I've tried lots of different fruit combinations, but my favorite is this:
1 cup milk
1 cup strawberry or strawberry/banana yogurt
1/2 cup frozen strawberries & 1/2 cup frozen peaches
1 medium banana

Blue Moon Smoothie

1/2 cup freshly squeezed orange juice
1/2 cup fresh or frozen blueberries
1/2 cup chopped peaches (fresh, frozen, or canned)
1 scoop vanilla ice cream or frozen yogurt
1 scoop orange sherbet
1 Tbsp. honey
1 cup crushed ice

Combine all ingredients in blender and blend until smooth.

No-Bake Cheesecake

1 cup sugar
1 8 oz pkg of cream cheese
1 8 oz pkg cool whip
1/2 tsp vanilla
graham cracker pie crust
cherry pie filling/topping

Beat together softened cream cheese and cool whip. Add vanilla and sugar. Beat until very creamy. Pour into graham cracker crust. Let set in fridge for about an hour. Cover with pie filling, then put back into fridge for another hour.

Serve chilled.







NOTE: I used the whole can of cherries. That was too much. You probably only need 1/2 or 2/3 of a can.