Peach Melba Sponge
|Cling peach slices||8 Ounce|
|Water||2 Cup (32 tbs)|
|Raspberry gelatin||3 Ounce|
|Pineapple sauce||1 Cup (16 tbs)|
Drain syrup from peaches into a 2 cup measure; add water to make 13/4 cups; pour 1 cup into a small saucepan.
Dice peaches and set aside.
Heat syrup mixture in saucepan to boiling; stir into gelatin in a medium size bowl until gelatin dissolves; stir in remaining syrup mixture.
Place bowl in a pan of ice and water to speed setting.
Chill, stirring several times, just until as thick as unbeaten egg white.
Keeping bowl over ice, beat vigorously with a rotary beater until mixture doubles in volume and mounds softly; fold in diced peaches.
Spoon into a 6 cup mold.
Chill several hours, or until firm.
Just before serving, loosen dessert around edge with a knife; dip mold very quickly in and out of hot water.
Cover with a serving plate; turn upside down; gently lift off mold.
Serve with PINEAPPLE SAUCE.
Pineapple SAUCE Combine 11/2 cups pineap ple juice and 1 package (about 4 ounces) vanilla instant pudding in a small bowl; beat, following label directions.
Let stand several minutes to thicken.
Just before serving, stir lightly. Chill any leftover sauce to serve with plain cake or custard another day.
Calories 133 Calories from Fat 1
% Daily Value*
Total Fat 0.14 g0.22%
Saturated Fat 0.01 g0.05%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 180.6 mg7.5%
Total Carbohydrates 32 g10.8%
Dietary Fiber 0.85 g3.4%
Sugars 25 g
Protein 1 g2.1%
Vitamin A 3.7% Vitamin C 6.2%
Calcium 0.3% Iron 0.79%
*Based on a 2000 Calorie diet