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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (82g) Recipe makes 8 servings The following items or measurements are not included below: sugar-free jelly low-fat ricotta cheese |
||
| Calories 41 | ||
| Calories from Fat 9 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 16mg | 0% | |
| Potassium 114mg | 3% | |
| Total Carbohydrate 7.4g | 2% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 6.7g | ||
| Protein 1.4g | 2% | |
Peaches Velvetene
By: I'mPat
Jul 18, 2006
This I developed for my mother to satisfy her sweet tooth but not upset her diabetes. You can make it in one large bowl or as individual serves in parfait glasses and if you want to be a little decadent you could add grande marnier (or other orange flavoured liqueur) to the ricotta cream instead of the reserved juice. You could also try other combinations of fruit and jelly. Have not included setting/refrigerator time. The jelly packet I use (Australian) requires 500ml (2 cups) of liquid to make. Jelly in Australia is a geletine based product I believe similar to the American Jello (you may want to check how much liquid you need to set yours and adjust accordingly, the packet I use needs 500ml (2 cups) for a 9 gram sachet)
SERVES 8
Ingredients
First Layer
- 9 g sugar-free jelly (Jello, peach and apricot flavour is what I use)
- 410 g peaches in juice (natural not nectar)
- 250 g yoghurt (natural or diet)
- hot water
Top Layer
- 250 g low-fat ricotta cheese (or thickened or whipped cream)
Directions
1
Strain peaches and reserved juice (remove 4 tablespoons of the juice and reserve separately for the ricotta cream).2
Put peaches into serving bowl or individual glasses or bowls.3
Measure reserved juice, if you have 100ml then dissolve jelly in 150ml hot water, mix together.4
Whisk jelly/juice mixture into the yoghurt.5
Pour over the fruit.6
Refrigerate to set.7
Process the 4 tablespoons of reserved juice with the ricotta in a blender, food processor or mixer on high until smooth - use this to decorate the top of fruit/jelly. Either dollop on or pipe onto the dessert.
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- Course > Desserts > Gelatin
- Main Ingredient > Fruit
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Dietary > Diabetic
Featured Reviews for This Recipe
From: kiwidutch
On Apr 19, 2007
Loved it! Jello isn't readily available here so I raided my gift supply stash from fellow Zaarite Toni Gifford and chose the pineapple flavour becuase it was the only pale or yellowish coloured falvour and I thought that it would look better than the lime/strawberry etc ones. Good choice, it went quite well I thought. I used whipped cream instead of ricotta for the top layer,as stated as an option and didn't whip the extra juice in, rather after the photo was taken I poured the reserved juice carefully around the set dessert and it was really tasty to eat them together. I used greek yogurt mixed with the jello and the tartness of the yogurt really cuts the sweet flavour of the jello. Please see my rating system: 4 excellent stars for a lovely dessert that was enjoyed very much, and since I only have mostly red/green coloured flavours left in my stash now I think I will experiment with strawberries or raspberries as the fruit next time and see where that leads. Thanks!
From: twissis
On Apr 4, 2007
I am reviewing this recipe w/o *s as I was unfamiliar w/an ingredient, misinterpreted the intent & had a less than optimum outcome. *9 g sugar-free jelly* was taken literally by me, but is actually a gelatin-like substance that would have set my yoghurt mixture in this dessert when the true jelly I used did not. More careful attn to the intro might have helped me work this out. All that said, the dessert flavor was very nice & DH enjoyed it despite the liquid texture. The ricotta cream mix was also thin (not for the same reason) & seemed in need of sweetening ... Splenda maybe? I guess we all have dys & recipes that humble us. Looks like today was my dy to be humbled & I am sorry it involved your recipe. It is tasty, low-cal & low-fat ... so I encourage anyone who may follow me to give this recipe a better try than I managed to do.
From: Engrossed
On Oct 8, 2007
This is a very nice creamy peachy jello! I used a 6oz package of sugar-free peach jello, 2 cans of Splenda sweetened peaches, 16oz of Activia fat free peach yogurt, 1 cup of juice from the peaches and 2 cups of hot water. I let my dissolved gelatin cool off before mixing it. It turns out like a peachy pudding. I skipped the topping. Made for 1-2-3 hit wonders.
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