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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 176.0
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.8 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 8.6 g
  • Protein: 2.1 g

View full nutritional breakdown of Caramelised peach melba with raspberry coulis calories by ingredient
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Caramelised peach melba with raspberry coulis

Submitted by: CHEEKYCHOOK
Caramelised peach melba with raspberry coulis

Introduction

This can be served with a scoop of low fat ice-cream of your choice.

NB; I serve it with a scoop of banana 'ice-cream' and have included the calories as such from that.
This can be served with a scoop of low fat ice-cream of your choice.

NB; I serve it with a scoop of banana 'ice-cream' and have included the calories as such from that.

Number of Servings: 4

Ingredients

    For the raspberry coulis;
    300g/10½oz raspberries
    1 tbsp splenda, or to taste
    0.5 tbsp lemon juice, or to taste

    For the peaches;
    4 ripe peaches
    2 tbsp splenda brown sugar blend
    4 scoops of banana 'ice-cream'
    fresh raspberries to garnish, optional

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Directions

1. To make the raspberry coulis, reserve enough of the raspberries to garnish the plates at the end, then put the rest of the raspberries, splenda and lemon juice into the bowl of a food processor and blend to a purée.

2. Set a sieve over a clean bowl and rub the purée through to remove the raspberry pips. Taste and add more splenda if required. Cover with cling film and set aside until needed.

3. For the peaches, preheat the grill to full heat. Place some aluminium foil over a grill rack. Slice the peaches in half and remove the stones.

4. Arrange the peach halves on the grill rack, cut sides up. Sprinkle the peach halves evenly with the splenda blend.

5. Place the grill rack with the peaches under the grill and grill until the surface of the peaches are sizzling and browning.

6. To serve, arrange two sizzling peach halves on each plate, add a scoop of the ice cream and drizzle over some of the raspberry coulis. Garnish with the reserved fresh raspberries.


Number of Servings: 4

Recipe submitted by SparkPeople user CHEEKYCHOOK.






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