Grilled Peach Melba Dessert
Sweet endings can be guilt-free, too. Angel food cake slices get a light toasting in our Grill Pan before being topped with grilled fresh peaches, raspberry sauce and vanilla ice cream in this de-light-ful dessert.
- 4 firm ripe medium peaches
- 1 teaspoon fresh lemon juice
- 8 slices (1 ounce each) angel food cake
- 1 1/2 teaspoons butter or margarine
- 1/2 cup light, sugar-free red raspberry preserves
- 2 tablespoons hot water
- 1 cup vanilla ice cream
- 3/4 cup raspberries
- Mint leaves (optional)
Heat Grill Pan over medium heat 5 minutes. Place half of the cake slices in pan, pressing gently onto bottom. Toast 1-3 minutes on each side or until lightly toasted using Chef's Tongs to turn. Repeat with remaining cake slices.
To assemble dessert, place 1 cake slice and 3 peach wedges on each of 8 dessert plates. Drizzle raspberry sauce over peaches. Top cake with scoop of ice cream using Medium Scoop. Sprinkle with raspberries. Garnish with mint, if desired.
- 8 servings
Nutrients per serving:
Calories 150, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 9 mg, Carbohydrate 33 g, Protein 3 g, Sodium 230 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fruit (2 carb)
Once peaches have been tossed with the lemon juice, you can let them stand up to 1 hour before grilling and they won't discolor.
If you prefer, peaches can be peeled. To remove skins, bring 1 quart water to boil in (2-qt.) Saucepan. Carefully lower peaches into water using Nylon Slotted Server. Remove peaches after 1 minute and plunge into bowl of cold water. Pull off skins with Paring Knife.
Purchase a baked angel food cake from the bakery section of the supermarket and you'll keep your kitchen cool while getting a quick start to this easy dessert. Cut angel food cake with a gentle sawing motion using the Bread Knife.