Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
½ cup Chopped, natural American pistachios
1 can Skimmed low-fat (evaporated milk
1 envelope Plain gelatin
1 cup Sugar
1 cup Nonfat plain yogurt
2 cups Pureed fresh strawberries, peaches, nectarines, apricots or bananas
Spread pistachios in shallow pan and roast at 400° F., for 3 minutes or until roasted and fragrant. Cool. Combine milk with gelatin in saucepan; stir over medium heat until dissolved. Add yogurt and pureed fruit, blending with wire whip. Turn into electric ice cream maker that holds at least 2 quarts and churn-freeze, following manufacturer’s directions, until frozen. Stir in pistachios; freeze until firm.