PEACH MELBA

Low cal dessert of Fresh peaches served over frozen vanilla yogurt and topped with raspberry sauce; so delicious.  Special for 2 but so versatile you can easily serve more... 

2 Fresh Peaches, peeled and sliced 2
1/4 cup  Melba sauce, see below 50 mL
2 large scoops Frozen vanilla yogurt 2 large scoops
Slivered almonds or macaroon crumbs

MELBA SAUCE

1 10 oz pkg Frozen raspberries 300 g
1/2 cup Red current jelly 125 mL
pinch Salt pinch
1/4  cup Sugar 50 mL
1 tbsp Lemon juice 15 mL
1/4 tsp Finely grated lemon peel 1 mL


MELBA SAUCE
Thaw raspberries. Place in a medium saucepan. Cover and gently simmer 15 minutes. Press through a fine strainer into a glass measuring cup, to remove the seeds and extract as much juice as possible. Discard seeds and pulp. Add water to juice, if necessary, to make 2/3 cups. Return juice to a clean saucepan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth. Pour into an airtight jar. Cool. Cover and refrigerate until ready to use. Makes about 1-1/4 cups [300 mL] of sauce.

Scoop frozen yogurt into dessert dishes. Arrange peach slices around yogurt. Drizzle Melba sauce over and top with almonds or macaroon crumbs, if desired.


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