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Peach-Raspberry Aspic Recipe |
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Molded aspic salads have a rich tradition in our country. This one is delicious and low in fat. Try as a cool dish or even as a light dessert.
Ingredients 1 (6-ounce) package frozen peach slices, thawed, drained, and divided 1 1/2 cups water, divided 1 (3-ounce) package peach or apricot gelatin 1 (8-ounce) carton nonfat peach-flavored yogurt 1 (8-ounce) carton nonfat raspberry-flavored yogurt 1/2 cup no-sugar-added raspberry fruit spread, melted and cooled 2 cups fresh raspberries or frozen unsweetened raspberries, thawed (optional)
Method Process half of peach slices and 3/4 cup water in an electric blender until smooth. Bring remaining water and peach puree to a boil in a medium saucepan; remove from heat. Stir in gelatin until dissolved. Measure out 1/3 cup mixture, and set aside at room temperature.
Cool remaining gelatin; whisk in peach-flavored yogurt until smooth. Pour into a 2-quart serving dish; cover and chill until set.
Whisk raspberry yogurt and reserved 1/3 cup gelatin mixture until smooth; spread over peach gelatin mixture. Chill until just firm but not set. Spoon fruit spread evenly over gelatin layer by teaspoonsfuls; drag tip of a sharp knife through spoonfuls to swirl fruit spread into topping mixture. Cover and refrigerate 4 hours or until firm.
Spoon into serving dishes; arrange remaining peach slices and raspberries evenly in serving dishes.
Per Serving : 51 mg Carbohydrates, 220 Calories, 0 g Fat (0 g saturated fat), 1 mg cholesterol, 100 mg Sodium, 5 g Protein |
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