Peach Melba

1 can peach packed in light syrup
1 1/2 cups frozen raspberries, thawed or fresh raspberries
2 tsp fresh lemon juice
1 1/2 cups of vanilla ice cream, no sugar added

Drain peaches, reserving syrup. Pour syrup into a small saucepan and bring to a boil over high heat. Boil rapidly, stirring often, until liquid has reduced by half. Remove from heat, pour in a boil and cool. Place raspberries in a food processor or blender, pour in reduced syrup and lemon juice. Process until sauce is smooth. Arrange 1 large or 2 small peach halves in a small serving bowl. Top each with a large scoop of ice cream (about 1/2 cup) Spoon some raspberry sauce over peaches and ice cream.

Number of Servings: 3

Recipe submitted by SparkPeople user LADYDUNN.