Serves: 4
Total Calories: 261
1. In a small mixer bowl at high speed, beat egg white until stiff peaks form set aside.
2. In a large mixer bowl at high speed, beat egg yolks until blended. Gradually add 1/4 cup splenda and beat for 3 minutes or until thick and pale yellow. Fold in beaten egg white until no streaks remain set aside.
3. In a small mixer bowl at medium speed, beat whipping cream, ginger and vanilla until soft peaks form. Fold into egg mixture until blended. Transfer to a shallow 1-quart pan and freeze for 2 hours or until firm but not hard.
4. Place peaches in a medium bowl. Stir in 1 1/2 teaspoons splenda or to taste. Let stand to dissolve splenda and improve flavor.
5. To assemble, drain peaches. In individual parfait glasses, layer peach slices and ice cream repeat. Top with nuts.
* To peel peaches, drop peaches into boiling water for 1 minute. Remove peaches and slip off skins.
This Ginger Cream Parfaits recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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