Peaches And Cream Terrine
Serving Size : 8
Ingredients for prepare Peaches And Cream Terrine
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | nonfat pound cake |
| 16 | ounces | sliced peaches in juice - drained |
juice reserved
peaches and cream terrine |
| 2 | envelopes | unflavored gelatin |
| 1 1/2 | cups | reduced-calorie non-dairy whipped topping - thawed |
| 1 | cup | plain nonfat yogurt |
| 12 | ounces | frozen raspberries - thawed |
| 1/3 | cup | granulated sugar |
recipe Peaches And Cream Terrine
1. Slice cake horizontally into 4 layers. Place
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bottom slice in plastic wrap-lined 9- by 5- by 3-inch loaf pan. Stand up two center
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pieces on long sides of pan; set aside. 2. In small saucepan, measure 2/3 cup reserved
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peach juice, adding water if needed to make 2/3 cup. Sprinkle gelatin over juice; let stand 1 minute. Over low
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heat, stir about 2 minutes, until gelatin dissolves. Cool for 5 minutes. 3. In
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large bowl, combine whipped topping and yogurt. Whisk in gelatin mixture. Chill until
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consistency of unbeaten egg whites. Fold in peaches. Pour into cake-lined pan. Replace top cake slice;
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cover with plastic wrap and chill at least 3 hours. 4. In small bowl, combine raspberries,
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sugar and 3 tablespoons water. Chill at least 1 hour. To serve,
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unmold cake. Slice and serve with sauce. Per serving: About 225 calories, 4g protein, 50g carbohydrate, 2g fat, 6%
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calories from fat, 0mg cholesterol, 155mg sodium, 2g fiber.
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