Peach cream with raspberry sauce - country living

6 servings

Ingredients

Quantity Ingredient
3 larges Ripe peaches
2 teaspoons Lemon juice
⅓ cup To 1/2 C sugar
1 Envelope unflavored gelatin
½ cup Plain nonfat yogurt
½ cup Heavy cream
1 teaspoon Vanilla extract
¼ teaspoon Almond extract
Raspberry Sauce (recipe follows)
Fresh red or golden raspberries (opt.)

Directions

1. In 4-quart saucepan, dip peaches into 2 inches of boiling water for 30 seconds then into bowl of cold water 1 minute. Peel, halve, and pit peaches. Slice 2 peaches into food processor or blender; puree. Finely chop remaining peach and toss with lemon juice.

2. In 2-quart saucepan, mix ⅓ C sugar and gelatin. (Use ½ C sugar if peaches are tart.) Stir in peach puree; let stand 5 minutes to soften gelatin. Heat to boiling over medium heat, stirring constantly, until gelatin dissolves. Remove from heat; stir in chopped peaches and yogurt. Refrigerate, covered, until mixture mounds slightly when dropped from a spoon-about 45 minutes.

3. Meanwhile, oil a decorative 1-quart mold. In small bowl, beat cream with vanilla and almond extracts until soft peaks form; fold into peach mixture. Pour into oiled mold; refrigerate until set@ hours or overnight.

4. Meanwhile, prepare Raspberry Sauce. To serve, unmold gelatin onto serving platter; surround with fresh raspberries, if desired. Serve with Raspberry Sauce.

Raspberry Sauce: In 1-quart saucepan, combine 1 t cornstarch and 1 T sugar. In food processor with chopping blade, puree 1 10-oz package frozen raspberries, thawed, and 2 T water until smooth. Strain raspberries through a sieve into cornstarch mixture, pressing with back of spoon to extract all pulp; discard seeds. Heat raspberry mixture to boiling, stirring constantly, until thickened. Cool, cover, and refrigerate. Pour into small pitcher.

Country Living/June/92 Scanned & fixed by Di Pahl & <gg>

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