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South Carolina’s favorite fruit, Prunus persica, also known as the "peach", was first cultivated in China over 4,000 years ago. After migrating to Europe via Persia, the Spaniards brought the peach to the Americas in the 1500s. Native American tribes were found cultivating the trees when the English established colonies in the Carolinas. For more information, see: www. scpeach.com/farmhistory.htm
4peaches large, peeled and sliced
1 1/2 cups pineapple-orange juice or peach nectar (12 oz.)
3 tablespoons sugar
1 ½ tablespoons lemon juice
1 8-ounce carton vanilla lowfat yogurt
Whipped topping (optional)
In a a food processor bowl fitted with the metal blade, place peaches, pineapple-orange juice, sugar, and lemon juice. Cover and process until almost smooth. Put into a large pitcher. Fold in yogurt and whisk.
Cover and chill at least 1 hour.
To serve, whisk through mixture one more time and pour into chilled glasses. If desired, garnish each serving with a swirl of whipped topping and almond slivers.