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Peach Melba

Source of Recipe

The Diabetic Newsletter - e-mail
Exchanges
Serves: 4

- 4 large ripe peaches
- 2 cup plus 2 tablespoons raspberries
- 1/2 cup part-skim ricotta cheese
- 2 tbsp non-fat dry milk powder plus water to make 1/4 cup
- 1 tbsp unsweetened grape juice

Blanch peaches by dropping them in boiling water for 30 seconds. Remove, run under cold water and peel off skins. Cut in half, discard pits and place 2 peach halves on each of 4 individual dessert dishes.

Puree raspberries with remaining ingredients, reserving 2 tablespoons of berries for garnish. Spoon puree over peaches, top with berries and serve cold.

Per Serving: Calories: 112, Cholesterol: 10 mg, Carbohydrate: 18 g, Protein: 5 g, Sodium: 50 mg, Fat: 2.7 g
++++ Exchanges: 1 Fruit, 1 Meat