Peach Melba Parfaits

Photo: Howard L. Puckett; Styling: Connie Formby
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 17%
  • Fat: 3.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.3g
  • Carbohydrate: 30.8g
  • Fiber: 5.2g
  • Cholesterol: 9mg
  • Iron: 0.5mg
  • Sodium: 56mg
  • Calcium: 107mg

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)

Preparation

  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.
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