Combine the nectarines, water, and honey in a saucepan. Cook over medium heat until the nectarines are soft. Pur?e the mixture in a blender or food processor. Stir in the lemon juice, vanilla, and apple juice. Chill until cool. Whisk the yogurt into the nectarine mixture. Pour into an 8×8 inch pan and freeze until crystals form around the edges, about 45 minutes. Stir the crystals into the middle of the pan and return to the freezer. When the mixture is lightly frozen through, whip it until it is light in color. Spoon the mixture into a storage container and freeze until firm. Let soften at room temperature for 10 minutes before serving.

Per serving: calories 108, fat 0.9g, 7% calories from fat, cholesterol 2mg, protein 2.7g, carbohydrates 24.3g, fiber 1.2g, sodium 29mg.

Exchanges: 1 1/2 Carbohydrate.

Mc Formatted & Mc Busted by Barb at Possum Kingdom