Peach Melba Mousse

by the Editors of Easy Home Cooking Magazine

Browse the article Peach Melba Mousse

Peach Melba Mousse Photo
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