Peach Bavarian Food
PEACH BAVARIAN
Steps:
- Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. , In a large bowl, dissolve gelatin and sugar in boiling water. Stir in reserved juice. Chill until slightly thickened. Stir extract into whipped topping; gently fold in gelatin mixture. Fold in peaches. , Pour into an oiled 6-cup mold. Chill overnight. Unmold onto a serving platter; garnish with additional peaches if desired.
Nutrition Facts : Calories 249 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 47g carbohydrate (47g sugars, Fiber 0 fiber), Protein 2g protein.
PEACH BAVARIAN
Make and share this Peach Bavarian recipe from Food.com.
Provided by HDMac
Categories Gelatin
Time 3m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain peaches, reserving 2/3 C syrup.
- Chop peaches into small pieces and set aside.
- In a pot on the stove, dissolve gelatin and sugar in boiling water.
- Stir in reserved syrup.
- Chill until slightly thickened.
- Stir extract into cool whip and gently fold into gelatin mixture.
- Fold in peaches.
- Pour into a 6 C mold coated with pam (I use mayo to coat my dish) Chill until set.
- Unmold and garnish with additional peaches if desired.
- I make this in a pretty glass bowl and that works also.
Nutrition Facts : Calories 261, Fat 7.2, SaturatedFat 6.2, Sodium 110.6, Carbohydrate 49.1, Fiber 0.7, Sugar 47.5, Protein 2.3
PEACH BAVARIAN
INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD.
Provided by GothicGranola
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan combine 1/4 c sugar and gelatin.
- Stir in 1/2 cup cold water.
- Cook and stir over medium heat till sugar and gelatin are dissolved.
- Remove from heat.
- In a blender container or food processor bowl place peach slices.
- Cover and blend or process til peaches are nearly smooth.
- Stir peach puree into gelatin mizture.
- Gradually stir gelatin mixture into yogurt till combined.
- Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally.
- Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over).
- Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight).
- Whip cream till soft peaks form.
- WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream.
- Chill about 20 minutes or till mixture mounds when spooned.
- Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm.
Nutrition Facts : Calories 129.8, Fat 5, SaturatedFat 3.1, Cholesterol 17.7, Sodium 38.2, Carbohydrate 18.9, Fiber 0.4, Sugar 18.1, Protein 3.4
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