Peach Mousse

Categories: Diabetic
Yield: 6 Servings

1 1/2 c Diced peaches; see *
2 tb Lemon juice
1/2 c Plain nonfat yogurt; stirred
1/2 c Low-fat cottage cheese
1 pk Unflavored gelatin
1/4 c Water
1/4 c Peach nectar
1 ts Ground ginger
1/4 c Sugar
1/2 c Low-calorie whipped topping

* peaches (either canned and drained or fresh and peeled)

Puree the peaches and lemon juice in a food processor. Mix together the
yogurt and cottage cheese. Stir the mixture by hand into the pureed fruit.
Dissolve the gelatin in the water in a small saucepan over low heat. Add
the nectar, ginger, and sugar. Cook for about 2 minutes. Add the peach
mixture to the gelatin. Mix well. Place the mixture into a pint container
and freeze until the mixture looks thick, about 30 minutes. Fold the
whipped topping into the peach mixture and refrigerate for several hours.
Spoon into individual dessert dishes and serve.

Exchanges: Carbohydrate Exchange -- 1&1/2 Calories -- 98 Calories from Fat
~- 6 Total Fat -- 1g Saturated Fat -- 1g Cholesterol -- 1mg Sodium -- 89mg
Carbohydrate -- 18g

Dietary Fiber -- 1g Sugars -- 16g Protein -- 5g

Recipe for Sunday, 4/5/98

Try a healthy exotic recipe this week from Robyn Webb's Memorable Menus
Made Easy. Her cookbook features step-by-step preparation tips and dozens
of ideas for entertaining with style.You can order a copy of this and many
other cookbooks from our online bookstore or call 1-800-ADA-ORDER
(1-800-232-6733).

Copyright © 1998 American Diabetes Association

MC Formatted using MC Buster 2.0d on 4/5/98

NOTES : 6 servings/Serving size: 1/3 cup

Recipe by: http://www.diabetes.org/ada/rcptoday.html

Posted to MC-Recipe Digest by "abprice@wf.net" on Apr 6,
1998

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