Peach Melba With Raspberry Sauce
Inspired by my favorite dessert from the Mirror Lake Inn in Lake Placid, New York, this combination of flavors is unparalleled. The original Melba recipe was created in the late 1800s by famed French chef Escoffier for Dame Nellie Melba, a popular Australian opera singer. It's still a dessert to please any diva.
6 ripe peaches
3/4 pint frozen vanilla yogurt
Mint sprigs for garnish
Halve the peaches by cutting along the natural indentation and then twisting to separate. Remove the pit with a spoon. Spoon 2 tablespoons of the sauce on each of six chilled plates. Arrange two peach halves cut side up on top of the sauce, and scoop 1/8 cup of the frozen yogurt into the cavity of each peach half. Garnish with mint sprigs.
Nutritional Analysis per serving: 141 calories; 5% calories from fat; 1 gram of fat; 3 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton - See more at: http://joanlunden.com/joans_recipes_peach_melba.html#sthash.lk9Y56Ao.dpuf