Prep Time: 10 minutes
Cooking Time: 10 minutes
You can use fresh or canned peaches for this, and fresh or frozen raspberries. You can also use non fat frozen yogurt to reduce the fat and calories, but it is also really good with vanilla ice cream (of course)!
2 cups frozen yogurt, vanilla, low fat, or vanilla ice cream
1 can peaches, halves, four halves
1 cup whipped cream, light
1/2 pint raspberries, fresh
1/4 cup raspberry preserves
1/4 cup nuts, almonds, sliced, toasted
Place the raspberries and the preserves in a small saucepan. Heat over medium heat and stir occasionally. Cook for about 3 minutes until raspberries are soft and break apart easily. Remove the raspberries from the heat and place them in a strainer. Hold the strainer over the pan or a bowl, and using a wooden spoon, press the raspberries through the strainer so that the seeds and pulp are caught in the strainer, and the juice is in the pan or bowl. Chill the raspberry sauce. To serve, scoop a half cup of frozen yogurt or ice cream into each bowl. Place a half peach on top of each scoop. Spoon the raspberry sauce over each dish and top with whipped cream and toasted almonds.
Per Serving About: 381 calories, 17 g fat, 9 g saturated fat, 6 g protein, 54 g carbohydrates, 4 g dietary fiber, 60 mg sodium