Serves: 6
Total Calories: 409
1. In medium saucepan, combine cornstarch, jelly and raspberries with liquid. Cook over medium heat until mixture boils and thickens, stirring frequently.
2. If desired, place strainer over medium bowl pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds discard seeds. Cool 40 to 45 minutes or until completely cooled.
3. To serve, place peach half in each dessert dish. Top with ice cream spoon cooled raspberry sauce over ice cream.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 340 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 6 g 30% * Cholesterol: 40 mg 13% * Sodium: 85 mg 4% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 4 g 16% * Sugars: 42 g * Protein: 4 g * Vitamin A: 20% * Vitamin C: 15% * Calcium: 10% * Iron: 4% * Dietary Exchanges: 1 Starch, 3 Fruit, 2 Fat or 4 Carbohydrate, 2 Fat
This Peach Melba recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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