** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Plunge the peaches into a large pot of boiling water for one minute; using a slotted spoon, transfer them immediately to a large bowl of cold water.
2. The skins should slip off easily. Slice the peaches.
3. There should be about 1 1/2 cups. Sprinkle gelatin over the 1/4 cup of cold water in a small bowl.
4. Set aside. Combine 1 cup prickly pear juice with peach slices and prickly pear pieces in a medium saucepan.
5. Simmer over low heat for five minutes. Turn off the heat under the fruit and strain off 1 cup of juice.
6. In a small saucepan, combine the juice and honey and cook gently just at a simmer for eight minutes.
7. Add the softened gelatin and lemon juice to the honey mixture and stir until gelatin is dissolved.
8. Puree the fruit and remaining juice in a blender.
9. Combine with the gelatin and honey mixture and freeze in a bread pan or similar container.
10. When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mixer.
11. Beat the whipping cream until stiff and fold into the fruit mixture.
12. Return to the bread pan. Refreeze until firm.
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Dietary Notes:
This recipe is very low-sodium with 57.13mg per serving and low-cholesterol with 15.38mg per serving
This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Sulfites, Peach, Natural Sweeteners, Fructose Malabsorption allergies.
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