Sundaes Peach

sundae peach

An elegant dessert that is reminiscent of the classic Peach Melba. We use tangy nonfat yogurt cheese instead of ice cream. The addition of rosemary gives it a complex and unexpected flavor that you would expect to find in gourmet ice

  • 6 medium peaches, halved
  • 1½ cups fresh raspberries
  • ¼ cup orange juice
  • 1½ teaspoons xylitol
  • 2 tablespoons finely chopped fresh rosemary
  • 1½ tablespoons orange liqueur
  • 2 teaspoons raspberry- or rosemary- flavored vinegar
  • 1½ cups nonfat yogurt cheese
  • Fresh rosemary sprigs (optional)

 

  1. Combine the peaches, raspberries, orange juice, ½ teaspoon of the xylitol, and 1 tablespoon of the rosemary, the liqueur, and vinegar in a bowl; toss gently. Cover and set aside.
  2. Combine the yogurt cheese with the remaining 1 teaspoon xylitol and the 1 tablespoon rosemary in another bowl. Divide the mixture evenly into 4 stemmed glasses or dessert cups; divide the fruit mixture evenly over the cheese. Garnish with fresh rosemary sprigs (if using). Serve chilled or at room temperature.
  3. * To prepare yogurt cheese, spoon 3 cups plain nonfat yogurt into a coffee filter or cheesecloth-lined strainer; place over a bowl. Refrigerate, covered at least 5 hours or overnight. Discard the liquid in the bowl. Makes 1 ½ cups yogurt cheese.

 

Nutrition Per Serving

Serving size: (1 sundae)

223 Cal, 1g Fat, 0g Sat Fat, 3mg Chol, 141mg Sod, 42g Carb, 6g Fib, 12g Prot, 388mg Calc.

 

 

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