Try this Peach Melba recipe, or contribute your own.
Suggest a better descriptionCombine sugar and cornstarch in a saucepan. Stir in raspberries and jelly. Bring to a boil over moderate heat. Reduce heat to low and continue to cook and stir 5 minutes until smooth and thickened. Press sauce through a sieve; chill thoroughly. To make Melba, place a small scoop of ice cream in the bottom of a sherbet glass. Cover with a peach half. Top with raspberry sauce and sprinkle with macaroon crumbs. Garnish rim with a fluting of whipped cream. Serves 6.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 245 | ||
Calories from Fat: 110 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 46.8mg | 2 % | |
Potassium 112.3mg | 3 % | |
Total Carbohydrate 32.6g | 10 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 32.2g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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