5 fresh California peaches (chopped) (3 c.)
1/4 c. apple juice
1 tsp. almond extract
1 c. water
1/4 c. honey
1 tbsp. lemon juice
1 c. plain low-fat yogurt

In saucepan over medium-high heat, cook peaches, water and honey until soft. Transfer to food processor; puree. Press puree through a sieve or fine mesh strainer, allowing liquid to drain into bowl; discard solids. Stir in apple juice, lemon juice and almond extract. Chill. Whisk yogurt into peach mixture.

Pour into an 8 inch square pan; freeze until ice crystals form around edges, about 45 minutes. Stir crystals into middle of pan and return to freezer. When lightly frozen through, whip mixture until light in color. Repeat freezing and whipping process again. Spoon into storage container; freeze until firm. Ten minutes before serving, soften at room temperature. serves 6.