Peaches and Cream With Raspberry Sauce
"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."
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
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
- In food processor, combine frozen raspberries and honey, and process to a puree.
- Strain mixture through a fine-mesh sieve into a bowl; discard seeds.
- In a medium bowl, combine yogurt, sour cream and vanilla.
- Reserving 1/4 cup raspberry puree, divide the remainder into 4 dessert bowls.
- Dividing evenly, place 2-3 dollops of sour cream mixture on top of raspberry puree in each bowl.
- With a sharp knife, briefly swirl the sour cream mixture and puree into a decorative pattern.
- Place peaches on top of puree and sour cream mixture in bowls.
- Top with fresh raspberries; spoon reserved puree over all.
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Reviews
-
This recipe made such a beautiful dessert and the taste was fantastic! The only change I made was to add a small amount of sugar to the raspberry puree since DH likes desserts very sweet. Thanks for sharing the recipe!
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
