Peach Melba Ice Cream Tarts Recipe

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Ingredients:

Serving

1 package pepperidge farm frozen puff pastry shell
1/3 cup sugar
2 tbsp cornstarch
1/2 cup water
1 (10 oz) package frozen raspberries
1 pint vanilla ice cream
1 (16 oz) can sliced peaches in light syrup, drained

Directions:

Bake pastry shells (6) at 400° for 20 to 25 minutes or until golden brown.
Remove from baking sheet and cool on wire rack.
Mix together, sugar, cornstarch, water and raspberries in saucepan and cook and stir until mixture boils and thickens.
Remove from heat and press raspberry mixture through a sieve.
Cool to room temperature.
Spread about 1 tablespoon of raspberry mixture on each of 6 dessert plates.
Place a scoop of ice cream in each shell and place on raspberry mixture on plates.
Divide peach slices among plates and spoon remaining raspberry sauce over ice cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	206.84 Kcal (866 kJ)
Calories from fat	78.07 Kcal
		% Daily Value*
Total Fat	8.67g	13%
Cholesterol	34.7mg	12%
Sodium	64.24mg	3%
Potassium	166.65mg	4%
Total Carbs	29.94g	10%
Sugars	24.59g	98%
Dietary Fiber	1.05g	4%
Protein	3.25g	6%
Vitamin C	1.7mg	3%
Calcium	103.9mg	10%

Amount Per 100 g
Calories	176.28 Kcal (738 kJ)
Calories from fat	66.54 Kcal
		% Daily Value*
Total Fat	7.39g	13%
Cholesterol	29.57mg	12%
Sodium	54.75mg	3%
Potassium	142.03mg	4%
Total Carbs	25.52g	10%
Sugars	20.96g	98%
Dietary Fiber	0.9g	4%
Protein	2.77g	6%
Vitamin C	1.5mg	3%
Calcium	88.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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