The scenario: company's coming, and you need an elegant dessert that will impress. But you also need something that doesn't take hours to make and won't ruin your healthy eating plan. The solution? How about a new, healthy take on a classic ... like peach melba?
If you're at all familiar with this uniquely famous dessert (it even has a Wikipedia entry!!!), you're probably thinking that while it's certainly elegant enough for company, it's a complicated, time-consuming diet disaster in the making. The original version (which was created in the 1890s by legendary chef Auguste Escoffier in honor of a singer named Nellie Melba) consists of raspberries and peaches in elaborate, sugary fruit sauce and rich full-fat ice cream. But with some health-conscious substitutions you can get the same beautiful appearance and delightful flavors in a fraction of the time, and it will fit perfectly into a healthy diet.
This version of the classic dessert isn't exactly what you'd call a "quick fix" - it's made in steps, and honestly a little bit of fussing is required. But the results are more than worth it!
Peach Melba Dessert
* 1 small package sugar free raspberry gelatin
* 1 cup boiling water
* 1 cup cold water
* 1 cup frozen raspberries, thawed slightly
* 1 small package sugar free peach gelatin
* 3/4 cup boiling water
* 2 cups canned peaches, drained (look for no-sugar-added or lite syrup type)
* 2 tablespoons lemon juice
* 1 cup sugar free whipped topping
Add raspberry gelatin to 1 cup of boiling water and stir till completely dissolved, then add 1 cup of cold water and stir. Refrigerate for about 30 minutes, or until the gelatin is slightly thickened but not fully set.
While raspberry gelatin is thickening, prepare a 6-cup mold (or six individual 1-cup molds) by wiping the inside with a paper towel moistened with vegetable oil.
When the gelatin is thickened, remove from fridge and stir in raspberries, then pour into prepared mold(s). Return to the refrigerator for another 30 minutes, or until the gelatin becomes firm.
While the raspberry gelatin is coming to the firm stage, prepare the peach gelatin by dissolving it in 3/4 cup of boiling water. Set it aside to cool slightly. While it's cooling, combine the peaches and lemon juice in a blender and blend until smooth. The pureed mix should equal about 1 - 1/4 cups; if it doesn't, add enough cold water to make it 1 - 1/4 cups.
Combine the peach puree with the slightly cooled peach gelatin and mix well, then refrigerate for about 30 minutes. When the peach mixture is thickened but not set, remove from the fridge and fold in the whipped topping, then spread evenly over the raspberry gelatin in the mold(s). Return to the refrigerator for about 45 minutes, or until firm.
To serve, carefully unmold onto serving plate.
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