Cut angel food cake into 1/2 inch cubes.
Peel and slice peaches.
Stem and halve strawberries.
Place a layer of cake in the bottom of a trifle dish.
Ladle 3 tablespoons of yogurt on top of cake.
Top with 4 tablespoons of peach melba sauce.
Add 1/2 of the fresh fruit.
Repeat layers once more.
Refrigerate.
Light and low fat.
Combine peaches and peach syrup with vanilla. Cover and refrigerate 4 hours.
Scoop ice cream into stemmed dessert dishes.
Arrange peach slices around ice cream.
Drizzle Melba Sauce.
Top with sweetened whipped cream if using.
late large enough to hold peach halves in a single layer
Place cakes on dessert plates. Drain the peaches, reserving 2 tablespoons of syrup; spoon 1 1/2 teaspoons of syrup over each cake. Place peach halves, hollow side up, on the cakes. Put a scoop of the ice cream in each peach. Heat jam; drizzle over ice cream. Sprinkle with nuts and serve immediately.
Puree peaches and raspberries with peach brandy in a blender or
ogurt mixture.
Peel 1 peach and remove pit. Chop coarsely
Drain peach halves well. Rinse strawberries or raspberries well.
In food processor or blender, combine berries, sugar and water.
Puree until thickened.
Toast almonds in a hot skillet until lightly browned.
Arrange peach halves on serving plates; add 1 scoop of vanilla ice cream to each plate.
Glaze peach halves with pureed berries.
Sprinkle with toasted almonds.
Good served with macaroons or wafers.
Calories:
237; cholesterol:
30 milligrams.
This is a great dessert to serve at a small luncheon or dinner party.
Before guests arrive, place a slice of cake with one peach half on top into individual dessert dishes or long stem glasses. Refrigerate.
At dessert time, heat preserves on low in saucepan until they become loose and soft.
Spoon hot preserves over the cake and peach.
Add one large scoop of ice cream on top and more hot preserves.
Add a scoop of Cool Whip and add a cherry on top.
ntil lightly browned.
Spread peach preserves over crust in pan
Dissolve peach flavored gelatin in 1 cup of boiling water.
Add cold water.
Chill until slightly thickened.
Dissolve Raspberry flavor gelatine in remaining 1 cup boiling water.
Spoon in ice cream, stirring until melted and smooth.
Pour into serving bowl. Chill until set but not firm.
Arrange peach slices and raspberries on ice cream mixture in bowl.
Add mint leaves, if desired.
Spoon peach gelatine over fruit.
Chill about 3 hours.
Remove and cool.
Place peach half in dessert dish (you
Place 1 peach half in each of 5 to 6 dessert dishes.
Spoon 1 teaspoon jam over each peach cavity.
Pour milk into small bowl, add pudding mix and beat 1 to 2 minutes.
Pour at once over peaches.
Let stand 5 minutes.
Chill.
Garnish with additional jam, if desired.
Arrange peach pieces in a single layer in a freezer-proof container. Cover; freeze until very cold but not frozen solid, about 1-2 hours.
In a blender, combine peach pieces, raspberries, yogurt, nectar and sugar (if using). Puree until very smooth, about 2 minutes. Pour into four tall glasses, dividing evenly. If desired, garnish with mint.
Place 1 peach half in each of 5 or 6 dessert dishes.
Spoon 1 teaspoon jam into peach cavity.
Pour milk into bowl.
Add pudding mix.
Beat at lowest speed of mixer until blended, 2 or 3 minutes. Pour at once over peaches.
Let stand 5 minutes.
Chill. Garnish with additional jam or jelly.
Place 1 peach half in a dessert dish. Spoon about 1 teaspoon jelly into each peach.
Pour milk into small mixing bowl and add pudding mix.
Beat at low speed for 1 to 2 minutes.
Pour at once over peaches.
Let stand about 5 minutes, then chill.
Makes 5 servings.
Place 1 peach in each dessert glasses.
Spoon out about 1 teaspoon out of each peach cavity.
Mix pudding according to package directions.
Pour at once over peaches.
Let stand 5 minutes.
Cool until set and top with additional jam or jelly and/or whipped topping.
Makes 5 to 6 servings.
In large pot combine peach nectar, raspberry puree and lemon
Reserve 2/3 cup syrup drained from the frozen red raspberries. In small saucepan, combine reserved syrup, currant jelly and cornstarch.
Cook and stir until slightly thickened and glossy. Cool.
Stir in the raspberries.
Drain the peach slices.
Arrange on cake.
Top with sauce.
In medium bowl, sprinkle 1/4 cup sugar over peach slices; let stand an hour.
ancake ingredients (except for chopped peach).
Heat a griddle pan