- Lowfat Peach Pound Cake
- Peach Creme Brulee Tart
- Quick Peach Sorbet
- Strawberry Peach Melba
Lowfat Peach Pound Cake
Vegetable cooking spray
1/3 cup vegetable oil
½ cup plain lowfat yogurt
1 ½ cups sugar, divided
2 egg whites
1 teaspoon vanilla
3 cups flour, divided
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups chopped, fresh peaches
Spray a 10-inch tube pan with cooking spray. Sprinkle with 1 teaspoon sugar.
Combine oil and yogurt, gradually add remaining sugar, beating well. Add
whole eggs and whites, one at a time, beating well after each addition. Add
vanilla and mix well. Combine 2 ¾ cups flour, baking powder and salt.
Gradually add to yogurt mixture; beat until well-blended. Dredge peaches with
remaining ¼ cup flour. Fold peaches into batter. Pour batter into prepared
pan. Bake at 350°F for 1 hour 10 minutes. Remove from pan and cool
completely. Serves 16.
Peach Crème Brulee Tart
From Cooking Light
½ (15 ounce) package refrigerated pie dough
¼ cup sugar
3 ½ tbsp all-purpose flour
1/8 tsp salt
2 cups milk
1 piece vanilla bean, split lengthwise
1 large egg, lightly beaten
2 cups sliced, peeled ripe peaches
1/3 cup sugar
1. Preheat oven to 450.
2. Fit dough into a 9-inch round removable-bottom tart pan, and pierce dough
with a fork; bake at 450 for 10 minutes or until lightly browned. Cool
completely on a wire rack.
3. Place ¼ cup sugar, flour, and salt in a medium, heavy saucepan. Gradually
add milk, stirring constantly.
4. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return
milk mixture to pan. Cook 2 minutes or until thick and bubbly, stirring
constantly. Spoon custard into a small bowl. Place bowl in a larger bowl filled
with ice. Cool 20 minutes or until thoroughly chilled, stirring occasionally.
Discard vanilla bean.
5. Spread chilled custard into bottom of prepared crust. Arrange peach slices
spoke-like on top of chilled custard. Sprinkle 1/3 cup sugar evenly over peach
slices. Holding a kitchen blow torch about 2 inches from top of peach slices,
heat sugar, moving torch back and forth, until sugar is melted and
caramelized. Makes 8 servings.
Quick Peach Sorbet
From Everyday Cooking with Dean Ornish
4 medium peaches, peeled,
pitted, and coarsely chopped
½ cup nonfat sour cream
2 tbsp. plus 2 tsp. sugar
2 tsp. lemon juice
1 tsp. vanilla extract
Freeze the chopped peaches on a
baking sheet until frozen hard, several
hours or overnight. In a small bowl,
whisk together sour cream, sugar, lemon
juice, and vanilla. Transfer frozen peaches
to a blender or food processor and pulse until mixture is like snow. Add sour
cream mixture and blend until smooth and creamy, stopping the machine and
scraping down the sides of the bowl once or twice. Serve immediately.
Strawberry Peach Melba
Yield: 4 Servings
3 cups fresh strawberries
1 cup confectioner’s sugar
¼ cup water
1 tsp lemon juice
2 tsps corn starch
1 tbsp cold water
1 tsp vanilla extract
4 scoops vanilla ice cream
15 ounces fresh peaches
In a saucepan, mash strawberries; add sugar, water, and lemon juice. Cook and
stir until mixture comes to a boil. Combine the cornstarch and cold water until
smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until
thickened and bubbly. Remove from heat; stir in vanilla. Strain to remove the
pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve
strawberry sauce over vanilla ice cream; top with peaches and whipped
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