Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 * Exported from MasterCook * Summer Peach Melba Baskets Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fresh California peaches 1/2 lemon 1 1/2 cups fresh raspberries 2 teaspoons sugar 1/3 cup lowfat ricotta cheese 1/3 cup nonfat sour cream 2 teaspoons honey 1/8 teaspoon almond extract Slice off the stem end of each peach about 1/4 of the way down; set tops aside. Cut around exposed peach carefully to loosen pit and remove. Hollow centers slightly with small melon bailer. Trim the bottoms to stand upright. Rub all cut surfaces with lemon juice; set aside. Toss raspberries with sugar; use half of the berries to fill peaches. Place peaches on dessert platter, surround with remaining berries. Set tops against each peach. Combine cheese, sour cream, honey and extract in a blender or food processor; whirl until smooth. Drizzle over Peach Baskets. Makes 4 servings Per serving: Approximately 118 cal, 5 g pro, 22 g carb, 2 g fat, 13% cal from fat, 38 mg chol, 40 mg sod Source: " Low Fat - No Fat Cooking " S(Scanned & MC- Formatted by): " Candie (candies_kitchen) " Copyright: " Summer, 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 1g Fat (9.4% calories from fat); 5g Protein; 14g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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