Sweet Raspberry Peach Soup
A tantalizing light, low-fat chilled dessert
Prep time: 15 minutes
Serves: 4-6
20 oz. frozen organic peaches, sliced (let thaw slightly)
1/3 cup raw sugar
1 1/2 cups water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. cornstarch dissolved in 3 tbsp. water
3/4 cup fruity white wine, such as Riesling
2 ripe fresh peaches
sour cream, for garnish
1 cup organic raspberries, for garnish
1. In a saucepan, combine sugar, water, cinnamon and nutmeg and bring to a boil. Boil for one minute. Add the cornstarch and stir until the mixture thickens and boils. Stir in wine, and transfer mixture to a bowl.
2. Puree frozen peaches in a food processor and add to a bowl. Cut the fresh peaches into thin slices and add to the soup. Cover and refrigerate.
Serve in chilled bowls and top with low-fat vanilla yogurt.
