• 8 freestone peaches - medium size, fully ripe
• 1 envelope unflavored gelatin
• 1/2 cup water
• 1/2 cup sugar
• 2 containers (8 oz. each) low-fat strawberry yogurt

Preparation -
To peel the peaches. Dip the peaches, in boiling water for a few seconds to loosen the skin. Remove the skin. Cut the peaches in half; remove the pits. Place the peach halves in a food processor or a blender and puree until smooth. Mix the unflavored gelatin and water together in a small saucepan. Cook over medium heat, stirring constantly until the gelatin dissolves. Reduce heat to low. Add the sugar, and stir. Remove from heat as soon as the sugar is dissolved. Stir the gelatin mixture, peach puree, and yogurt together. Chill at room temperature for about 20 minutes, then refrigerate until for at least 2 hours or until completely chilled. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions.