Peach frozen yogurt

A bowl of beautiful, ripe peaches was the beginning of this recipe, but my first idea was making the peach ice cream from the same book this frozen yogurt came from; I changed my mind after considering that using yogurt instead of cream would allow me to eat more dessert – talk about fat thoughts. :)

Peach frozen yogurt
from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

675g (1 ½ oz) ripe peaches (about 5 large peaches)
½ cup (120ml) water
¾ cup (150g) caster (superfine) sugar*
1 cup (260g) plain whole-milk yogurt
a few drops of freshly squeezed lemon juice

Peel the peaches: cut an X at the bottom of each peach and lower them in a pot of boiling water for about 20 seconds. Using a slotted spoon, transfer the peaches to a colander and refresh with cold water – the peels will slip right off.
Slice the peaches in half, remove the pits and cut into chunks. Cook them with the water in a medium, nonreactive saucepan over medium heat, partially covered, stirring occasionally, until soft and cooked thought, about 10 minutes. Remove from the heat, stir in the sugar, then chill in the refrigerator.
Purée the peach mixture in a food processor or blender with the yogurt until almost smooth but still slightly chunky. Mix in the lemon juice. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

* I suggest adding less sugar and taste – mine was a bit too sweet

Makes about 3 cups