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Creamy Cappuccino Frozen Dessert
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Peach Melba Mousse
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1
can (16 ounces) cling peaches, drained
3
tablespoons cornstarch
3
tablespoons thawed frozen peach-flavored juice concentrate
1/4
teaspoon almond extract
1/2
cup slivered almonds
2/3
cups seedless raspberry jam
1-1/4
cups whipping cream
2
tablespoons powdered sugar
Preparation:
1.
Place first 4 ingredients in food processor; process until smooth. Heat peach mixture in medium saucepan over medium heat 5 minutes or until thick. Transfer peach mixture to medium bowl; cover and chill in freezer 10 minutes.
2.
Meanwhile, place almonds in small skillet over low heat. Cook 3 to 4 minutes or until lightly toasted, stirring several times; set aside to cool.
3.
For raspberry topping, combine jam and 3 tablespoons water in small saucepan. Cook and stir over low heat until smooth.
4.
Beat whipping cream 2 minutes in large bowl at high speed of electric mixer until thickened. Beat in sugar until soft peaks form. Reserve 1/2 cup whipped cream.
5.
Add peach mixture to remaining whipped cream; beat at low speed until smooth. Serve with raspberry topping, reserved whipped cream and almonds.
Nutritional Information:
| Serving Size: | |
| Protein | 6 g |
| Fiber | 3 g |
| Carbohydrate | 73 g |
| Cholesterol | 102 mg |
| Total Fat | 35 g |
| Calories | 607 |
| Sodium | 43 mg |
Dietary Exchange:
| Fat | 6 |
| Fruit | 2 |
| Starch | 3 |
This recipe appears in:
Mousse
