3 egg whites
2 c. powdered sugar
2 c. plain low-fat yogurt
2 lbs. ripe peaches, peeled, pitted and diced
2 tsp. vanilla
Fresh raspberries or strawberries (optional garnish)

Whisk egg whites until frothy. Whisk in powdered sugar until dissolved. Stir in yogurt. Mash peaches with fork until few lumps remain. Measure 3 cups mashed peaches, add to egg white mixture. Stir in vanilla. Process in ice cream maker according to manufacturer's instructions.

For freezer method, pour mixture into large metal baking pan and freeze 2 to 3 hours, until mushy. Remove from freezer and beat with electric mixer until light and smooth. Return to freezer until firm, 1 to 2 hours. Serve immediately, garnished with berries, if desired. Or transfer to covered container for longer storage. Makes 1 1/2 quarts.