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
