This is a modern peach Melba: softer, less composed, easy to prepare and just as good to eat. Low-fat frozen yogurt takes the place of high-calorie ice cream. Raspberries remain whole instead of being turned into sauce, while the peaches are pureed, then enlivened with a few spoonfuls of orange-flavored liqueur.
For a non-alcoholic peach sauce, substitute 1 teaspoon of almond extract for the liqueur.
Peaches and cream with raspberries
Prep: 25 minutes
Cook: 45 minutes
Makes: 6 servings
The sauce can be made and refrigerated several days in advance.
6 peaches, peeled, pitted, cut in quarters, see note
1/4 cup light or dark brown sugar
1/2 teaspoon each: ground cinnamon, freshly grated nutmeg
1/8 teaspoon salt
1/2 cup water
2 or 3 tablespoons orange-flavored liqueur, such as Grand Marnier
3 cups low-fat vanilla frozen yogurt
1/2 pint raspberries
1. Heat oven to 350 degrees. Arrange the peach quarters, cut sides up, in a single layer in shallow baking dish (about 8 x 11 inches). Sprinkle peaches with sugar, cinnamon, nutmeg and salt. Add the water; cover tightly with aluminum foil. Bake 30 minutes; remove foil. Bake until the liquid in the dish has reduced to a syrup, about 10 minutes. Let cool 10 to 15 minutes.
2. Transfer the peaches and syrup to a blender; process until smooth. Add 2 tablespoons of the liqueur; blend to incorporate. Taste; add remaining tablespoon of the liqueur if needed.
3. Divide the frozen yogurt equally among bowls. Top each with about 1/4 cup of the sauce. Divide the raspberries evenly among the portions.
Note: To peel the peaches, heat a large pot of water to a boil. Add the peaches; cook 30 to 60 seconds. Remove from the water, rinse with cold water. Peel away the skins.
Nutrition information
Per serving, with 1/4 cup sauce: 177 calories, 4 g protein, 39 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 96 mg sodium, 3 g dietary fiber, 30 g sugar
