Ingredients
Instructions
- Cut peaches into very small pieces. (The smaller you cut them, the finer the texture of the gelato will be.).
- Arrange the peach pieces in a single layer on a baking sheet, and freeze solid. (About 2 hours.).
- Put the frozen peach pieces in a food processor, along with the Splenda, and grind briefly. Add the yogurt and pulse until the mixture is smooth.
- Empty into a small container and freeze for 20-30 minutes before serving.