Peach Melba Mousse

Peach Melba Mousse

Peach Melba Mousse

Prep and Cook Time 20 minutes


Makes 4 servings


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


  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

Calories 607
Total Fat 35 g
Cholesterol 102 mg
Carbohydrate 73 g
Fiber 3 g
Protein 6 g
Sodium 43 mg

Dietary Exchange

Starch 3
Fruit 2
Fat 6

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