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.
o a simmer and cook for 10 minutes.
Poach peaches
Cover with plastic wrap; refrigerate for 3 hours or until firm
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.
Sift flour, baking powder, salt and 1/3 cup sugar together. Stir in the eggs, butter, and milk just until moistened. Fill prepared muffin cups half full. Cover with fruit. Top with remaining batter.
Mix the remaining 1/2 cup sugar, 1/3 cup flour, and 1/4 cup batter together until crumbly. Sprinkle over the muffins. Bake at 400\u00b0 for 20 minutes.
etween cake pans and bake for 20-22 mins, or until
Puree peaches and raspberries with peach brandy in a blender or
late large enough to hold peach halves in a single layer
ides of pie plate. Bake for 12 minutes. Cool completely.
b>for 25 to 30 minutes or until lightly browned.
Spread peach
In large pot combine peach nectar, raspberry puree and lemon
urner over medium-low heat for 10-15 minutes, stirring often
br>Cook over medium heat for 45 minutes, letting mixture boil
Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!
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.
To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil.
Steep for 10 minutes.
Poach peaches until tender.
Remove the skin.
Let them cool in the syrup.
Make the puree in a blender- puree the raspberries with the lemon juice.
Add sugar to taste.
Remove fruit from syrup, cut in slices remove any peach pits.
In a small bowl, place one scoop of vanilla ice cream add a few slices of peach and cover with raspberry sauce.
Garnish with whipped cream and toasted almonds.
In medium bowl, sprinkle 1/4 cup sugar over peach slices; let stand an hour.
eat, stir in water & cool for 5 minutes.
Set aside
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.
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.