Peachy-Rosemary Sundaes (3 PTS)

Serves: 4 people

Recipe Ingredients

6 cups	1422ml	Peaches - halved (medium)
1 1/2 cups	355ml	Fresh raspberries
1/4 cup	59ml	Orange juice
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Finely chopped fresh rosemary leaves
1 1/2 tablespoons	22ml	Orange liqueur
2 teaspoons	10ml	Raspberry-or rosemary-flavored vinegar
1/2 cup	118ml	Nonfat yogurt cheese*
		Fresh rosemary sprigs (for garnish)

1. Combine the peaches, raspberries, juice, 1 1/2 teaspoons of the sugar, 1

tablespoon of the rosemary, the liqueur, and vinegar in a bowl; toss gently.

Cover and set aside.

2. Combine the yogurt cheese with the remaining sugar and rosemary in

another bowl. Divide the mixture evenly into 4 stemmed glasses or

dessert cups; divide the fruit mixture evenly over the cheese, Garnish

with fresh rosemary sprigs. Serve chilled or at room temperature.

Per serving: 223 Calories, 1 g T Fat, 0 g Sat Fat, 3 mg Chol, 141 mg Sod,

42 g T Carb, 6 g Fib, 12 g Prot, 388 mg Calc.

* To prepare yogurt cheese, spoon 3 cups plain nonfat yogurt into a coffee

filter or cheesecloth-lined strainer; place over a bowl. Refrigerate,

covered, at least 5 hours, or overnight. Discard the liquid in the bowl.

Makes 1 1/2 cups yogurt cheese.

When using rosemary or any fresh herb sprig as a garnish for a dessert or

drink, dip the sprig in ice water and shake off the excess. Then coat the

sprig with granulated sugar, shaking off excess and placing on wax paper;

freeze for 30 minutes. Not only does it make an attractive garnish, it

becomes a flavorful breath freshener, or swizzle stick.

S(Formatted by):

"KES on 9/5/00"

"2000 Weight Watchers International"

Source:
Weight Watchers, July/August 2000

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