Ruby Peach Melba

recipe
This is a quick and easy low-carb version of Peach Melba--a dessert created in the late 1800s for Dame Nellie Melba, an Australian opera singer. In the traditional version, the peach halves are poached in syrup, placed on a scoop of ice cream, and topped with a sweet raspberry sauce.

Yield:

6 servings (serving size: 1/4 cup raspberries, 1 peach half, and 1/4 cup ice cream)

Recipe from

Oxmoor House

Nutritional Information

Calories 84
Caloriesfromfat 0.0 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.7 g
Carbohydrate 20.4 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 17 mg
Calcium 34 mg

Ingredients

1 1/2 cups raspberries
2 tablespoons "measures-like-sugar" calorie-free sweetener
2 teaspoons lemon juice
1 (16-ounce) can peach halves in juice, drained
1 1/2 cups vanilla fat-free, no-sugar-added ice cream

Preparation

1. Combine first 3 ingredients in a small bowl, tossing lightly to coat. Let stand 5 minutes.

2. Spoon raspberry mixture evenly into individual dessert dishes. Place 1 peach half, cut side up, in each dish, and spoon 1/4 cup ice cream over each serving. Serve immediately.

carbo rating: 17

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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