Peach Cream with Raspberry Sauce

By lisajesselson

Ingredients

• raspberry sauce:
• 3 large ripe peaches
• 2 tsp. lemon juice
• 1/3-1/2 cup sugar
• 1 envelope unflavored gelatin
• 1/2 cup plain nonfat yogurt
• 1 //2 cup heavy cream
• 1 tsp. vanilla
• 1/4 tsp. almond extract
• 1 tsp. cornstarch
• 1 Tbs. sugar
• 1 10oz. package frozen raspberries thawed
• 2 Tbs water

Preparation

Step 1

in a 4 qt. saucepan, dip peaches into 2" of boiling water for 30 sec. then into bowl of cold water for 1 min.
peel, halve, and pit peaches
puree 2 peaches in blender
finely chop remaining peach
in small bowl toss with lemon juice

in 2 qt. saucepan mix 1/3 cup sugar and gelatin
stir in peach puree
let stand 5 min.
heat to boiling over med stirring constantly until gel dissolves
remove from heat
stir in chopped peaches and yogurt
refrigerate covered until mix mounds slightly when dropped from spoon ( 45 min.)

oil a decorative 1 qt. mold
in small bowl beat cream with vanilla and almond extracts until soft peaks form
fold into peach mix
pour into mold
refrigerate until set - 6 hrs. or overnight

raspberry sauce:
in 1qt. saucepan combine cornstarch, and sugar
in processor puree raspberries and water until smooth
strain raspberries through sieve into cornstarch mix
pressing with the back of a spoon to extract pulp
discard all seeds
heat raspberry mix to boiling, stirring constantly until thickened
cool, cover and refrigerate