- 1 1/4 cups plain lowfat yogurt
- 1 pound ripe peaches, peeled, pitted, sliced
- 2 tablespoons fresh lemon juice
- 1/4 cup honey
- 1/4 teaspoon vanilla extract
- Divide 1 cup yogurt among 8 sections of ice cube tray. Freeze until yogurt cubes are solid, at least 4 hours. (Can be prepared 1 day ahead; keep frozen.)
- Puree peaches with lemon juice in processor or blender. Add remaining 1/4 cup yogurt, honey and vanilla. Process until mixture is well blended. Add frozen yogurt cubes and process until mixture is smooth and frothy. Pour into chilled tall glasses and serve.