7 smart points
First time I had Peach Melba was in a hotel restaurant in Geneva, Switzerland. I can still remember it, and it was 20 years ago! That's the problem I have with good food! Found this recipe in Cooking Light (June 1995) - it's as close as I've been able to come to reproducing it, and I'd say it's quite good. Find some elegant dessert dishes or wine glasses to serve this in and it's a special treat!
4 cups vanilla low-fat ice cream, softened
1 cup mashed peeled peaches, about 3/4 lb.
1 T amaretto
1 tsp vanilla extract
1 (12 oz) package unsweetened frozen raspberries, thawed
3 T sugar
1 T Grand Marnier or other orange flavored liqueur
1 1/2 cups fresh raspberries
8 peach slices (optional)
Combine low-fat ice crean, peaches, amaretto, and vanilla in a freezer-safe container; stir well. Freeze until firm.
Place thawed raspberries, sugar, and liqueur in a blender, and process until smooth. Press the raspberry mixture through a sieve, reserving puree; discard seeds. Cover and chill.
Spoon 2 tsp raspberry puree into each of 8 parfait glasses or champagne flutes. Top each with about 1 1/2 tablespoons of fresh raspberries and 1/4 cup ice-cream mixture. Repeat layers, ending with 2 tsp raspberry puree. Garnish with peach slices, if desired. Yield: 8 servings.
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