Peach bavarian (low-cal)
Last updated 6/12/2012 12:48:53 AM. Recipe ID 10107. Report a problem with this recipe.
Title: Peach bavarian (low-cal)
Yield: 8 Servings
1/4 c Sugar
1 c Peach slices, frozen *
8 oz Yougart, peach
2 Egg whites
2 tb Sugar
1/2 c Cream, whipping
* frozen unsweetened peach slices, thawed
PER SERVING: 132 cal., 3 g Pro., 18g Carb., 6g fat, 41 mg Chol., 36 mg
Sodium 120mg Potassium
INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A
1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD.
In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup
cold water. Cook and stir over medium heat till sugar and gelatin are
dissolved. Remove from heat. In a blender container or food processor
bowl place peach slices. Cover and blend or process til peaches are
Stir peach puree into gelatin mizture. Gradually stir gelatin
mixture into yogurt till combined. Chill about 40 minutes or till
mixture is the consistency of corn syrup, stirring occasionally.
Remove from refrigerator IN a small mixer bowl immediately beat egg
whites till soft peaks form (tips curl over). Gradually add 2 T
sugar, beating till stiff peaks form (tips stand straight). Whip
cream till soft peaks form.
WHEN the gelatin mixture is partially set (consistency of
unbeaten egg whites), fold in the beaten egg whites and whipped
cream. Chill about 20 minutes or till mixture mounds when spooned.
Pile mixture into 8 dessert dishes and chill in the refrigerator 4
hours or till firm.
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