PEACHY CHIFFON DESSERT
My husband loves this dessert, because it is not too sweet and it is light and he loves peaches...he gave it 5+ stars..
Provided by Pat Duran
Categories Fruit Desserts
Time 20m
Number Of Ingredients 8
Steps:
- 1. Dissolve the package of unflavored gelatin in 1/4 cup of the peach nectar and set aside to bloom.
- 2. In a medium saucepan over medium heat add the sugar, dry jello, and the remaining peach nectar and heat until the sugar dissolves. Turn off the heat and add the unflavored gelatin mixture and diced peaches and the juice. Mix well and set in refrigerator for about 45 minutes untilit becomes like raw egg whites.
- 3. Whip the cold evaporated milk about 3 minutes, until it becomes frothy. When jello/peach mixture is ready add the frothy milk to it; fold together.
- 4. Divide each cake into thirds. Shred two pieces of the cake in the bottom of a 9x12-inch baking dish,that has ben sprayed with cooking oil.
- 5. Spoon 1/2 the peach mixture over the cake. Shred two more pieces of cake over the peach mixture. Cover this mixture with the remaining 2 pieces of shredded cake.
- 6. Slightly press down on last layer to cover the cake crumbs. Cover top with the whipped topping. Chill overnight or at least 6 hours. Keep refrigerated any left overs..
PEACH CHIFFON PIE
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
- Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
- Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.
PEACH CHIFFON
This is a recipe I created. Very refreshing! I've used different flavors of gelatin and yogurt (make sure they are the same flavors). I made this as lite as possible using lite canned peaches. It can also be made into a pie using a reduced fat graham cracker crust. I always double the recipe. I've also made this with orange gelatin, orange yogurt and mangarin oranges (see photo), and also with cherry gelatin and black cherry yogurt.
Provided by dojemi
Categories Gelatin
Time 10m
Yield 1 chiffon
Number Of Ingredients 5
Steps:
- Dissolve gelatin in water.
- Stir in yogurt till well blended. Using a whisk works very well.
- Fold in whipped topping with a spatula.
- Fold in peach slices.
- Refregerate for at least 2 hours.
Nutrition Facts : Calories 824.3, Fat 15.9, SaturatedFat 8.9, Cholesterol 49.9, Sodium 370.6, Carbohydrate 155.6, Fiber 6, Sugar 131.2, Protein 24.9
PEACH CHIFFON
Make and share this Peach Chiffon recipe from Food.com.
Provided by racrgal
Categories Dessert
Time 1h20m
Yield 12 , 12 serving(s)
Number Of Ingredients 5
Steps:
- Beat condensed milk with lemon juice until thick.
- Fold in 1 cup whipped cream, may use cool whip if you prefer.
- Fold in sliced peaches.
- Chill 1 -2 hours.
- Serve over angel food cake slices.
PEACH CHIFFON PIE
This is a light and yummy summer peach pie which everyone loves. My mom found the recipe many years ago in a Betty Crocker Cookbook. I have looked for it in many of her other cookbooks and never have found it. Cooking time is letting it chill and set up.
Provided by mama smurf
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- 1. Add sugar to peaches and let stand for 30 minutes.
- 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
- 3. Mix peaches, lemon juice and a dash of salt.
- 4. Chill til partially set.
- 5. Fold in whip cream.
- 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
- 7. Chill completely til set. Eat and enjoy!
PEACH MUFFINS
"When fresh peaches are in season, I often make these pretty peach muffins," reports Mrs. Alton Michelson of Mondovi, Wisconsin. "With their delicate sour cream flavor and crunchy pecans, they disappear in no time."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 274 calories, Fat 17g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
INDIVIDUAL PEACH COBBLER CUPS
Cut out circles of refrigerated pie crust dough are pressed into muffin cup tins, filled with a cooked peach mixture and baked. You can use frozen or fresh peaches for this recipe. Awesome served warm from the oven with vanilla ice cream.
Provided by Marie
Categories Dessert
Time 46m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Unfold pie crust onto lightly floured surface.
- Cut (4) 4 1/2" circles from each crust.
- Cut the scraps into strips or small uneven shapes.
- Place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
- Repeat with remaining 7 round circles.
- Coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
- Bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
- Combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
- Spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
- Press the edges of the dough inward toward the fruit.
- Place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
- Bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
- Remove from oven and let pan cool on a wire rack for 5 minutes.
- Run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
- Serve warm with vanilla ice cream.
Nutrition Facts : Calories 410.3, Fat 20.4, SaturatedFat 7.5, Cholesterol 7.6, Sodium 367.9, Carbohydrate 54.9, Fiber 1.6, Sugar 28.9, Protein 2.8
PEACH CHIFFON CUPS
Make and share this Peach Chiffon Cups recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, add peach pie filling, pineapple, yogurt, marshmallows, and Cool whip; stir gently to combine.
- Spoon mixture into custard cups, ramekins.
- or dessert bowls.
- Refrigerate for 1 to 2 hours before serving.
Nutrition Facts : Calories 129.4, Fat 6.6, SaturatedFat 5.4, Cholesterol 3, Sodium 20.8, Carbohydrate 17.6, Fiber 0.8, Sugar 14.5, Protein 1.5
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