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Peach Melba

 

9

Yield

6

servings

Prep

30

min

Cook

?

Ready

30

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

2 tablespoons sugar
1 tablespoon cornstarch
12 ounces raspberries
frozen, defrosted
cup currant jelly
*
1 pint vanilla ice cream
*
6 each peaches
halves, canned, well drained
½ cup macaroons
fine, dry crumbs
*
½ cup heavy whipping cream
whipped

Directions

Combine sugar and cornstarch in a saucepan.

Stir in raspberries and jelly.

Bring to a boil over moderate heat.

Reduce heat to low and continue to cook and stir 5 minutes until smooth and thickened.

Press sauce through a sieve; chill thoroughly.

To make Melba, place a small scoop of ice cream in the bottom of a sherbet glass.

Cover with a peach half. Top with raspberry sauce and sprinkle with macaroon crumbs.

Garnish rim with a fluting of whipped cream.

Serves 6.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 15333% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 14mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 17%
Sugars g
Protein 5g
Vitamin A 14% Vitamin C 30%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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