Poached Peaches
Similar to the original dessert named after Nellie Melba, a once-famous opera diva, this version is without vanilla ice cream and whipped cream. Luckily, the low-fat version with fine vanilla yogurt tastes just as good and is easy on the waistline!
For all those who absolutely want ice cream with it, use one of the newer varieties with a maximum of 3 percent fat.
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 1 Vanilla bean
- 1 Lime
- 4 Tbsps Agave syrup
- ¾ cup Apple juice
- 4 ripe but firm Peaches
- 9 ozs Raspberries
- 5 ozs Vanilla yogurt (low-fat)
Preparation steps
Halve the vanilla bean lengthwise and scrape out the seeds.
Rinse the lime in hot water, wipe dry and remove the zest with a peeler. Cut lime in half and squeeze out the juice.
Reserve some lime zest for garnish. Bring the remaining lime zest and juice, vanilla, agave syrup, 1 1/4 cup of water, and the apple juice to a boil in a pot.
Rinse peaches, remove stems and add to the pot. Cook over low heat until tender, 8-10 minutes.
Remove the peaches with a slotted spoon and let cool slightly. Then peel, halve and remove pits.
Allow peaches to cool completely. Meanwhile, simmer the poaching liquid over medium heat until thickened and syrupy, 10-12 minutes. Let syrup cool completely.
Combine 7 ounces raspberries with 4 tablespoons cooled poaching liquid in a bowl and puree with an immersion blender.
Pass the puree through a sieve into another bowl. Spoon raspberry puree and vanilla yogurt onto plates and place two peach halves on top of each. Spoon more puree and yogurt on peaches, garnish with reserved lime zest and raspberries and serve immediately.