PEACH MELBA TRIFLE
This dream of a dessert tastes extra good on a busy day-you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. -Christina Moore, Casar, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.
Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 298mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.
NOT-SO-CLASSIC PEACH MELBA
A classic peach Melba is a dessert of poached peach halves and raspberry sauce with vanilla ice cream, invented by the French chef Auguste Escoffier, and named after the Australian soprano Nellie Melba. This not-so-classic version calls for sliced ripe peaches instead of cooked peach halves. Look for the best vanilla ice cream, with real vanilla, or make your own. Easy to assemble, it's a lovely, refreshing and elegant dessert, perfect for when peaches and raspberries are in season.
Provided by David Tanis
Categories ice creams and sorbets, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
- Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
- To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.
COCOA ANGEL CAKE WITH PEACH MELBA SAUCE
Low-fat and yet so chocolaty, this light cake is made extra special with a peach and raspberry sauce. From ® Prevention Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350° F.
- To make the cake: In medium bowl, stir together flour, cocoa powder, salt and the 1/3 cup sugar.
- In large bowl, with electric mixer on medium speed, beat egg whites until foamy. Beat in cream of tartar and almond extract. Increase mixer speed to high. Beat in remaining 1/2 cup sugar, 2 tablespoons at a time, on high speed. Continue beating until stiff and glossy. Do not underbeat.
- Fold flour mixture, one-third at a time, into egg white mixture. Place in an ungreased 9 x 5-inch loaf pan; bake 25 minutes or until wooden pick inserted in the center comes out clean. Turn upside down on a rack; cool 30 minutes.
- To make fruit sauce: In small saucepan, whisk together orange juice, cornstarch and sugar. Heat to boiling over medium heat. Boil 2 minutes or until thickened. Remove from heat; stir in peaches and raspberries. Let cool.
- When cake has cooled, Loosen side of cake with knife or long metal spatula; remove from pan. Cut into 16 slices.
- To serve, place 2 slices of cake onto each of 8 dessert plates. Top cake with peach mixture.
Nutrition Facts : Calories 170, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 28 g, TransFat 0 g
PEACH MELBA TRIFLE
Wonderful rich cool dessert with fresh peaches. It came from a booklet, "Delicious Desserts Made Easy", put out by Borden in 1981. I keep losing my dog-earred copy so now I try to put it all on my recipe program.
Provided by Lesley Morton
Categories Dessert
Time 30m
Yield 1 trifle, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine sweetened condensed milk and water; mix well.
- Add pudding mix; beat with a wire whisk until well blended.
- Chill 5 minutes.
- Fold in whipped cream and 1 Tablespoon sherry.
- Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
- Sprinkle with 2 tablespoons sherry.
- Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
- Repeat layering with remaining cake, sherry, peaches and pudding.
- Chill.
- Garnish with almonds and additional preserves if desired.
- Refrigerate leftovers.
EASY PEACH MELBA DESSERT
THIS pretty dessert is an impressive end to any meal. Refreshing and light, it's just the right touch for every sweet tooth. I saw it pictured in a magazine many years ago and decided to try it. It's always been a hit at my house. -Edna Christiansen, Edmore, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use). , Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half. , In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately.
Nutrition Facts :
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