Peaches and Cream With Raspberry Sauce

Total Time
15mins
Prep 15 mins
Cook 0 mins

This is a great recipe for peaches in season, with the added benefit of being low in fat when made as written. You can even throw some granola on top for a little crunch.

Ingredients Nutrition

Directions

  1. In food processor, combine frozen raspberries and honey, and process to a puree.
  2. Strain mixture through a fine-mesh sieve into a bowl; discard seeds.
  3. In a medium bowl, combine yogurt, sour cream and vanilla.
  4. Reserving 1/4 cup raspberry puree, divide the remainder into 4 dessert bowls.
  5. Dividing evenly, place 2-3 dollops of sour cream mixture on top of raspberry puree in each bowl.
  6. With a sharp knife, briefly swirl the sour cream mixture and puree into a decorative pattern.
  7. Place peaches on top of puree and sour cream mixture in bowls.
  8. Top with fresh raspberries; spoon reserved puree over all.

Reviews

(1)
Most Helpful

This recipe made such a beautiful dessert and the taste was fantastic! The only change I made was to add a small amount of sugar to the raspberry puree since DH likes desserts very sweet. Thanks for sharing the recipe!

Dreamgoddess June 17, 2005

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