*  Exported from  MasterCook  *

                      Peach Slush with Blueberries

Recipe By     : Dallas Morning News 6/11/97
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts                         Fruit
               Eat-LF

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      pound         peaches -- (about 4 large),
                       ripe and sliced -- pitted and peeled
                       -- (see note)
    1/2  cup           sugar
    1/3  cup           cold water
  2      teaspoons     lemon juice
  1 1/2  teaspoons     vanilla extract
    1/2  cup           sour cream
  2      cups          blueberries
  4      sprigs        mint

Recipe: Arrange the peaches in a single layer on a jellyroll pan and freeze
for about 30 to 45 minutes. When frozen, put in a food processor with the
sugar, water, lemon juice and vanilla and process until slushy. Add the
sour cream with the machine running and process until smooth. Distribute
2/3 of the blueberries among 4 wine glasses. Spoon the peach slush over the
berries. Scatter the remaining berries on top and add a sprig of mint to
each glass. Serve at once. Makes 4 servings.

Note: Frozen peaches can also be used in this dessert. Process them frozen
with all the ingredients except the blueberries.

Per serving: Cal 243 (20% fat) Fat 6 g (3 g sat) Fiber 3 g

Chol 10 mg Sodium 17 mg Carbs 49 g Calcium 39 mg

Source: "Fresh Fruit Desserts"

Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas" on
the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas
Morning News

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