4    Large, ripe peaches (2 lb)
4 tb Sugar
1/2 c  Fresh raspberries
2 tb Raspberry fruit spread
1/4 c  Powdered nonfat dry milk

To peel peaches, submerge in boiling water 20 seconds. Remove skin
with fingers or a paring knife. Split, pit & cut flesh into 3/4″
cubes. Arrange single layer on baking sheet lined with waxed paper &
freeze until solid. Once frozen, fruit can be used immediately or
frozen for several months, wrapped airtight. Put half of frozen
peaches & half of sugar in food processor fitted with metal blade.
Pulse machine on/off several times to chop fruit, then process
continually until peaches are minced, then pureed. Set aside. Repeat
with remaining half of peaches & sugar. Reture first half to
workbowl. Add raspberries, fruit spread & dry milk. Process until
very smooth, about 1-2 minutes. Can be served immediately as a soft
frozen dessert or frozen. If frozen solid, let it rest about 15-30
minutes on counter so texture is more appealing & it has softened
enough to scoop. If ice crystals form during freezing, let soften
just to the point where it can be spooned back into workbowl &
reprocessed until smooth again.