PEACH MELBA SMOOTHIE
Blend peaches, raspberries, orange juice and fresh custard into a fruity, creamy shake that's low in fat
Provided by Good Food team
Categories Breakfast, Brunch
Time 5m
Number Of Ingredients 4
Steps:
- Drain and rinse peaches and place in a blender with raspberries. Add orange juice and fresh custard and whizz together.
- Pour over ice, garnish with another spoonful of custard and a few raspberries. Best served chilled.
Nutrition Facts : Calories 161 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
PEACH MELBA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
- Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
- When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
- To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
- To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.
PEACH MELBA SMOOTHIE BOWL
Start your day with our Peach Melba Smoothie Bowl, and feel like you're having your favorite desert! Indulge your sweet tooth and increase your fruit intake when you enjoy our Peach Melba Smoothie Bowl. This interpretation of a classic Peach Melba is a Healthy Living recipe.
Provided by My Food and Family
Categories Spring 2019
Time 5m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Blend ice, yogurt, bananas, drink mix and milk in blender until smooth, stopping blender as necessary to scrape ingredients from side of blender container.
- Pour into bowl.
- Top with remaining ingredients.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
PEACH MELBA SPLIT
Classic Peach Melba calls for cooked peaches and a pureed raspberry sauce. We simplified and summerfied our split: We top ripe, juicy summer peaches with fresh raspberries sweetened with a bit of jam, and vanilla frozen yogurt. Crushed shortbread cookies add some crunch.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Toss the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature.
- Slice or quarter the peaches, depending on their size, divide among 4 dessert bowls and sprinkle the sugar over the tops. Let sit until they get a little juicy, about 15 minutes, turning them over once or twice.
- To serve, put one scoop of frozen yogurt on top of the peaches. Spoon some raspberries over each scoop. Top each with 1 tablespoon of crushed cookies. Serve immediately.
PEACH MELBA SMOOTHIES
Peaches and raspberries - two of my very favorites. Enjoyed in this delicious smoothie, it's hard to remember that it's good for you too!
Provided by JackieOhNo
Categories Smoothies
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange peach pieces in a single layer in a freezer-proof container. Cover; freeze until very cold but not frozen solid, about 1-2 hours.
- In a blender, combine peach pieces, raspberries, yogurt, nectar and sugar (if using). Puree until very smooth, about 2 minutes. Pour into four tall glasses, dividing evenly. If desired, garnish with mint.
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- In your blender puree the 12oz of raspberries until well blended We had four kids that wanted some, so we actually used 24 oz. of raspberries. Yes it was a lot but we had bought a ton on sale awhile back and frozen them. They were perfect.
- Set a sieve on top of a medium bowl and drain the puree into the bowl. Lesa suggests: pressing the juice through the sieve. I strongly urge you to listen. It is very slow going, but it removes all the Raspberry seeds and if you're like me, you're amazed at how many seeds are in there!
- Clean out your blender and add your frozen peaches, about 1/4-1/2 cup of sugar (do not eliminate the sugar) we tried it without and did not like it at all, the almond extract, and the milk. Process until well blended.
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