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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
