Fresh Peach Raspberry Shake Recipes

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STRAWBERRY-PEACH MILK SHAKES



Strawberry-Peach Milk Shakes image

You'll either need thick drinking straws or spoons to enjoy this refreshing shake that combines two favorite fruits-strawberries and peaches-for a thirst-quenching treat. -Karen Edwards, Sanford, Maine

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup milk
3 tablespoons sugar
2 cups halved fresh strawberries
1-3/4 cups sliced peeled peaches (about 3 medium) or frozen unsweetened sliced peaches, thawed
2 cups vanilla ice cream

Steps:

  • Place milk, sugar, strawberries and peaches in a blender; cover and process until fruit is pureed. Add ice cream; cover and process until blended. Serve immediately.

Nutrition Facts : Calories 230 calories, Fat 8g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 60mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.

PEACH AND RASPBERRY CRUMBLE



Peach and Raspberry Crumble image

A floral, summery, peach-raspberry crumble dessert great for any occasion.

Provided by Rex

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 10

Number Of Ingredients 10

3 fresh peaches, pitted and sliced into equal crescents
1 pint fresh raspberries
¾ cup white sugar, divided
1 tablespoon ground cinnamon, divided
1 lemon, juiced
2 cups rolled oats
1 ¼ cups all-purpose flour
½ cup unsalted butter, cubed
¼ cup brown sugar
1 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
  • Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
  • Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
  • Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 50.5 g, Cholesterol 24.4 mg, Fat 10.6 g, Fiber 5.1 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 238.2 mg, Sugar 23.8 g

FIZZY PEACH SHAKE



Fizzy Peach Shake image

This easy recipe came about when I was a child living in Washington. Fresh peaches were everywhere, so my mom and I came up with this tasty peach shake. This recipe says summer to my family and me. —Teresa Jarnot, Monroe, Washington

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 5

3 medium peaches, pitted
1/3 cup ginger ale, chilled, plus additional for topping if desired
2 tablespoons honey
1 quart vanilla ice cream
Optional: Whipped cream and peach slices

Steps:

  • Place peaches, ginger ale and honey in a blender; cover and process until smooth. Add ice cream; cover and process until combined. Pour into serving glasses. If desired, top with whipped cream or additional ginger ale and garnish with peach slices. Serve immediately.

Nutrition Facts : Calories 237 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 72mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH RASPBERRY SMOOTHIE



Peach Raspberry Smoothie image

Categories     Fruit Juice     Smoothie     Non-Alcoholic     Raspberry     Peach     Almond     Summer     Gourmet     Drink

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

3/4 lb ripe peaches, pitted and cut into 1/2-inch wedges
1 cup water
1 cup fresh raspberries (8 oz)
1/4 cup sugar
1/8 teaspoon almond extract

Steps:

  • Freeze peaches in 1 layer in a large sealed plastic bag until frozen, about 4 hours.
  • Blend peaches with remaining ingredients in a blender until smooth. Thin with more water if necessary.

PEACH-RASPBERRY CRISP



Peach-Raspberry Crisp image

This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.

Provided by Chef Austin

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h10m

Yield 10

Number Of Ingredients 12

1 teaspoon unsalted butter, or as needed
6 large fresh peaches
¾ cup white sugar, divided
¾ cup packed light brown sugar, divided
2 tablespoons all-purpose flour
½ tablespoon ground cinnamon
1 orange, zested
1 (6 ounce) container fresh raspberries
1 cup all-purpose flour
1 cup oats (such as Quaker Oats®)
2 sticks unsalted butter, room temperature
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
  • Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
  • Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
  • Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
  • Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
  • Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
  • Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 54.9 g, Cholesterol 49.8 mg, Fat 19.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 12 g, Sodium 69.3 mg, Sugar 37.1 g

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