Peach Sorbet with Marshmallow Creme

Fluffy Peach Sorbet

• 1 29-oz. can peaches in juice, drained
• 1 tsp. lemon juice
• 1 7 1/2-oz. jar Marshmallow Fluff

In a blender or food processor, combine peaches and lemon
juice until fairly smooth but some chunks of fruit remain. Whirl in Fluff until blended. Pour into an ice cream maker and freeze as manufacturer directs. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm. Makes 1 1/2 cups.