Peach Bavarian
Yield
8 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| 1 | cup |
peaches
slices, frozen, unsweetened, thawed |
|
| 8 | ounces |
yogurt
peach |
|
| 2 | each |
egg whites
|
*
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
cream
whipping |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| 237 | ml |
peaches
slices, frozen, unsweetened, thawed |
|
| 231.2 | ml/g |
yogurt
peach |
|
| 2 | each |
egg whites
|
*
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
cream
whipping |
|
Directions
Instead of making individual servings, you can pour the mixture into a 1-quart souffle' dish or 5-cup fluted mold.
In a small saucepan combine ¼ cup sugar and gelatin.
Stir in ½ cup cold water.
Cook and stir over medium heat until sugar and gelatin are dissolved.
Remove from heat. in a blender container or food processor bowl place peach slices.
Cover and blend or process til peaches are nearly smooth.
Stir peach purée into gelatin mixture.
Gradually stir gelatin mixture into yogurt until combined.
Chill about 40 minutes or until mixture is the consistency of corn syrup, stirring occasionally.
Remove from refrigerator in a small mixer bowl immediately beat egg whites until soft peaks form (tips curl over).
Gradually add 2 teaspoon sugar, beating until stiff peaks form (tips stand straight).
Whip cream until soft peaks form.
When the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream.
Chill about 20 minutes or until mixture mounds when spooned.
Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or until firm.
