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 bottom slice
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in plastic wrap-lined 9- by 5- by 3-inch loaf pan. Stand up
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two center pieces on long sides of pan; set aside. 2. In small saucepan, measure
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2/3 cup reserved peach juice, adding water if needed to make 2/3
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cup. Sprinkle gelatin over juice; let stand 1 minute. Over low heat, stir about 2 minutes,
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until gelatin dissolves. Cool for 5 minutes. 3. In large bowl, combine whipped topping and yogurt.
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Whisk in gelatin mixture. Chill until consistency of unbeaten egg whites. Fold in peaches.
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Pour into cake-lined pan. Replace top cake slice; cover with plastic wrap
Peaches And Cream Terrine
and chill at least 3 hours. 4. In small bowl, combine raspberries, sugar and 3 tablespoons water. Chill
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at least 1 hour. To serve, unmold cake. Slice and serve with sauce. Per serving: About 225
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calories, 4g protein, 50g carbohydrate, 2g fat, 6% calories from fat, 0mg cholesterol,
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155mg sodium, 2g fiber.
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