PEACH AND RASPBERRY ALMOND SWIRLS
Steps:
- Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
- Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.
- Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Spoon into individual bowl or glasses and garnish with the reserved almonds, peach and raspberries.
Nutrition Facts : Calories 457 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 238 milligrams, Carbohydrate 77 grams, Fiber 5 grams, Protein 20 grams, Sugar 58 grams
PEACH AND RASPBERRY ALMOND SWIRLS
Provided by Ina Garten
Time 3h10m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
- Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.
- Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Garnish with the reserved almonds, peach and raspberries.
PEACH AND RASPBERRY CRUMBLE
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
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
RASPBERRY PEACH CRUMBLE
This is a showstopper, perfect for summer. Serve with vanilla ice cream to make it a perfect dessert. Use frozen fruit, if the fresh is not in season.
Provided by MCBEALE11
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.
- In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.
- In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
- Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet.
- Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 44.3 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 5.1 g, Protein 2.5 g, SaturatedFat 9.9 g, Sodium 394.3 mg, Sugar 31.1 g
SOUR CREAM RASPBERRY SWIRL LOAF
I found this gem from Cooking Light and it is absolutely delicious! The jam and nut layer compliments the loaf beautifully (I have used strawberry jam, but I presume you could use any jam flavour). According to personal preferences, I reduce the sugar to about 1/2 cup and use an extra 1/2 teaspoon of vanilla in the batter. I have made this in mini loaf tins and baked for 30 min. This cake freezes well for up to 2 months. I hope you enjoy!
Provided by Crazy Canuck Cook
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Coat an 8x4 loaf pan with cooking spray.
- Combine jam and nuts in a small bowl. Set aside.
- Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a wisk.
- Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl. Beat with a mixer at medium speed until well blended.
- Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
- Spread half the batter into loaf pan and spoon jam mixture over top, leaving a 1/4 inch border. Spread remaining batter over raspberry mixture.
- Bake for 55 minute or until toothpick comes out clean.
- Cool in pan 10 minute then transfer loaf to wire rack. Combine 1/4 teaspoon vanilla, powdered sugar, and milk in a small bowl. Drizzle over loaf while still slightly warm.
Nutrition Facts : Calories 215.1, Fat 7.4, SaturatedFat 3.8, Cholesterol 31.6, Sodium 134.9, Carbohydrate 34.2, Fiber 0.7, Sugar 19.5, Protein 3.3
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