Peaches and Cream Terrine
Source of Recipe
Lose Weight & Stay Fit, Woman's Day V7#5
List of Ingredients
1 nonfat pound cake
16 ounces sliced peaches in juice drained, reserve liq
2 envelopes unflavored gelatin
1 1/2 cups reduced-calorie non-dairy whipped topping thawed
1 cup plain nonfat yogurt
12 ounces frozen raspberries thawed
1/3 cup granulated sugar Recipe
Slice cake horizontally into 4 layers. Place bottom slice in plastic wrap-lined 9- by 5- by 3-inch loaf pan. Stand up two center pieces on long sides of pan; set aside. In small saucepan, measure 2/3 cup reserved peach juice, adding water if needed to make 2/3 cup. Sprinkle gelatin over juice; let stand 1 minute. Over low heat, stir about 2 minutes, until gelatin dissolves. Cool for 5 minutes. In large bowl, combine whipped topping and yogurt. Whisk in gelatin mixture. Chill until consistency of unbeaten egg whites. Fold in peaches. Pour into cake-lined pan. Replace top cake slice; cover with plastic wrap and chill at least 3 hours. In small bowl, combine raspberries, sugar and 3 tablespoons water. Chill at least 1 hour. To serve, unmold cake. Slice and serve with sauce.
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