Low Fat Peaches and Cream Terrine Recipe

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Recipe Category: Dessert

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Low Fat Peaches And Cream Terrine Recipe

Ingredients

  • 1 nonfat pound cake
  • 16 ounces sliced peaches in juice, drained, juice reserved
  • 2 envelopes unflavored gelatin
  • 1 1/2 cups reduced-calorie non-dairy whipped topping, thawed
  • 1 cup plain nonfat yogurt
  • 12 ounces frozen raspberries, thawed
  • 1/3 cup granulated sugar

    • Method

  • Slice cake horizontally into 4 layers.
  • Place bottom slice in plastic wrap-lined 9- by 5- by 3-inch loaf pan.
  • Stand up two center pieces on long sides of pan; set aside.
  • In small saucepan, measure 2/3 cup reserved peach juice, adding water if needed to make 2/3 cup.
  • Sprinkle gelatin over juice; let stand 1 minute.
  • Over low heat, stir about 2 minutes, until gelatin dissolves.
  • Cool for 5 minutes.
  • In large bowl, combine whipped topping and yogurt.
  • Whisk in gelatin mixture.
  • Chill until consistency of unbeaten egg whites.
  • Fold in peaches.
  • Pour into cake- lined pan.
  • Replace top cake slice; cover with plastic wrap and chill at least 3 hours.
  • In small bowl, combine raspberries, sugar and 3 tablespoons water.
  • Chill at least 1 hour.
  • To serve, unmold cake.
  • Slice and serve with sauce.
  • Per serving: About 225 calories, 4g protein, 50g carbohydrate, 2g fat, 6% calories from fat, 0mg cholesterol, 155mg sodium, 2g fiber

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