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Peach Melba Parfaits

Photo: Howard L. Puckett; Styling: Connie Formby
Yield 8 servings.

Ingredients

  • 4 cups vanilla low-fat ice cream, softened
  • 1 cup mashed peeled peaches (about 3/4 pound)
  • 1 tablespoon amaretto
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) package unsweetened frozen raspberries, thawed
  • 3 tablespoons sugar
  • 1 tablespoon Grand Marnier or other orange-flavored liqueur
  • 1 1/2 cups fresh raspberries
  • 8 peach slices (optional)

Nutrition Information

  • calories 165
  • caloriesfromfat 17 %
  • fat 3.2 g
  • satfat 1.8 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 3.3 g
  • carbohydrate 30.8 g
  • fiber 5.2 g
  • cholesterol 9 mg
  • iron 0.5 mg
  • sodium 56 mg
  • calcium 107 mg

How to Make It

  1. Combine low-fat ice cream, peaches, amaretto, and vanilla in a freezer-safe container; stir well. Freeze until firm.

  2. 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.

  3. Spoon 2 teaspoons 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 teaspoons raspberry puree. Garnish with peach slices, if desired.