Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 cup fresh OR frozen raspberries, thawed

3 cups fresh OR frozen peaches, thawed

3 tablespoons lemon juice

1 cup peach nectar

1 8oz cup plain yogurt

1/4 cup sugar, optional

1 teaspoon almond extract

Instructions: Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in nectar, yogurt, sugar if needed (if fruit is tart) and extract. Cover and refrigerate for 2 hours. To garnish, drizzle 1 tablespoon raspberry puree in a 3-in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.

Staging:

Variations:

Background: Note: NUTRITIONAL ANALYSIS: One 1-cup serving (prepared with nonfat yogurt) equals 129 calories, 42 mg sodium, 1 mg cholesterol, 31 gm carbohydrate, 3 gm protein, 1 gm fat. DIABETIC EXCHANGES: 1-1/2 fruit, 1/2 skim milk.

Serves: 4

Food Exchanges: