PEACH MELBA |
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| 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... | |||||||
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| 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 |
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| 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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