Peach Bavarian

10.11.2008 | Author: Cook | Posted in 110 recipes
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Peach Bavarian


Servings: 8
Ingredients: 

  • 1/4 c  Sugar
    • 

  • 1 x  Gelatin, unflavored, envelop
    • 

  • 1 c  Peach slices, frozen   *
    • 

  • 8 oz Yougart, peach
    • 

  • 2 x  Egg whites
    • 

  • 2 T  Sugar
    • 

  • 1/2 c  Cream, whipping
    •

* frozen unsweetened peach slices, thawed
~——————————————————
~—————— PER SERVING: 132 cal., 3g Pro.,
18g Carb., 6g fat, 41mg Chol., 36mg Sodium INSTEAD OF
MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE
INTO A 1-QUART SOUFFLE’ DISH OR 5-CUP FLUTED MOLD.
In a small saucepan combine 1/4 c sugar and gelatin.
Stir in 1/2 cup cold water. Cook and stir over
medium heat till sugar and gelatin are dissolved.
Remove from heat. In a blender container or food
processor bowl place peach slices. Cover and blend or
process til peaches are nearly smooth.
Stir peach puree into gelatin mizture. Gradually stir
gelatin mixture into yogurt till combined. Chill
about 40 minutes or till mixture is the consistency of
corn syrup, stirring occasionally. Remove from
refrigerator IN a small mixer bowl immediately beat
egg whites till soft peaks form (tips curl over).
Gradually add 2 T sugar, beating till stiff peaks
form (tips stand straight). Whip cream till soft
peaks form. WHEN the gelatin mixture is partially set
(consistency of unbeaten egg whites), fold in the
beaten egg whites and whipped cream. Chill about 20
minutes or till mixture mounds when spooned. Pile
mixture into 8 dessert dishes and chill in the
refrigerator 4 hours or till firm. BETTER HOMES AND
GARDENS

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