Peaches and Cream With Raspberry Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a great recipe for peaches in season, with the added benefit of being low in fat when made as written. You can even throw some granola on top for a little crunch. Ingredients:
1 (12 ounce) package frozen raspberries, thawed (not in syrup) |
1/4 cup honey |
1/4 cup plain nonfat yogurt |
2 tablespoons low-fat sour cream |
1/2 teaspoon vanilla extract |
4 large peaches, halved and pitted |
1/2 cup fresh raspberry |
Directions:
1. In food processor, combine frozen raspberries and honey, and process to a puree.
2. Strain mixture through a fine-mesh sieve into a bowl; discard seeds.
3. In a medium bowl, combine yogurt, sour cream and vanilla.
4. Reserving 1/4 cup raspberry puree, divide the remainder into 4 dessert bowls.
5. Dividing evenly, place 2-3 dollops of sour cream mixture on top of raspberry puree in each bowl.
6. With a sharp knife, briefly swirl the sour cream mixture and puree into a decorative pattern.
7. Place peaches on top of puree and sour cream mixture in bowls.
8. Top with fresh raspberries; spoon reserved puree over all.
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