Tuesday, August 24, 2010

Peaches with Ginger Cream

I wait anxiously all year for peach season and I'm happy to announce: they are here once again! Peaches are my favorite fruit and eating them fresh and unadorned is my usual way. Although, I must admit, peaches do pair well with ginger and I sometime crush a couple of gingersnaps and sprinkle them over the top for a quick snack or dessert. Sometimes simple is the very best. You've heard of peaches and cream? This recipe is a twist on that classic combination. It's quick, simple to prepare and turns an ordinary peach into a heavenly, elegant dessert -- one you would be proud to serve to company!

Peaches with Ginger Cream
(Makes 6 servings)

6 ripe medium peaches
½ cup mascarpone cheese (plain)
1/3 cup skim, soy or almond milk (original flavor)
1 teaspoon freshly grated ginger (or ½ teas. dried)
1/8 teaspoon mace
3 tablespoons Splenda granular
Sprinkle of nutmeg as a garnish

1. In a medium mixing bowl, mix together the mascarpone cheese, milk, ginger, mace and Splenda. With a handheld or standing mixer, beat on high until light and fluffy; set aside.

2. Peel and slice one peach into each serving dish and arrange in a spiral. Dollop 2 tablespoons of the ginger cream into the center of each serving and sprinkle lightly with grated nutmeg. Serve immediately.

Nutritional Information per serving: 121 calories, 10.2 g carbohydrate, 8.2 g total fat, 4.6 g saturated fat, 15 mg sodium, 1.4 g fiber, 2.2 g protein.

Original recipe by Kathy Sheehan, copyright 2010

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