I am now moving into processed fruits and vegetable mode. Although I love fresh produce, I have to balance that with the cost to our family as well as the true cost of transporting fresh fruit and veggies from wherever it isn't snowing. I am using canned peaches and frozen raspberries for the fruit component of this Peach Melba dessert, and substituting the vanilla HMR shake for ice cream. This recipe makes two servings.
1 can of canned peaches in pear juice. Reserve 4 tablespoons of pear juice for making raspberry sauce
1/4 cup frozen raspberries (Fresh can also be used.)
1 teaspoon SF/FF raspberry jello mix.
1 scoop vanilla HMR powder (I use the 120)
1 teaspoon vanilla flavoring
4 oz. cold water
10 - 12 ice cubes
2 teaspoons vanilla pudding powder, sugar & fat free (optional, for thicker texture)
Make the raspberry sauce first. Put the raspberries into a small saucepan, and crush them up. Add reserved juice from the canned peaches. Stir while heating. When they come to a light boil, add jello powder and stir to disolve. Allow this mixture to cool while you make the rest of the dessert. Make the vanilla shake as usual, except add additional vanilla flavoring, and use less water and more ice cubes than usual. Add pudding mix if a thicker texture is preferred. Texture should be spoonable. Put about half of the vanilla shake into each small dessert bowl. Place 2 peach halves or 4 peach slices into the dessert bowl. Drizzle raspberry sauce over peaches and vanilla dessert, and eat immediately.
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