Peach Bavarian
"INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD."
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1⁄4 cup sugar
- 1 envelope unflavored gelatin
- 1 cup peach slices, frozen, thawed
- 8 ounces peach yogurt
- 2 egg whites
- 2 tablespoons sugar
- 1⁄2 cup cream, whipping
directions
- In a small saucepan combine 1/4 c sugar and gelatin.
- Stir in 1/2 cup cold water.
- Cook and stir over medium heat till sugar and gelatin are dissolved.
- Remove from heat.
- In a blender container or food processor bowl place peach slices.
- Cover and blend or process til peaches are nearly smooth.
- Stir peach puree into gelatin mizture.
- Gradually stir gelatin mixture into yogurt till combined.
- Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally.
- Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over).
- Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight).
- Whip cream till soft peaks form.
- WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream.
- Chill about 20 minutes or till mixture mounds when spooned.
- Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm.
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