Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Almond | 1 almond (1.2g) | 7 |
| Nectarine | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- -karen thackeray
- 2 fresh nectarines, sliced
- 1 cup plain low-fat yogurt
- 1 tsp honey, or sugar
- 2 drop almond extract, to taste
- 1 pack unflavored gelatin
- 2 tbsp cold water
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Directions
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