Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 envelope plus 1 teaspoon unflavored gelatin
- ½ cup cold water
- ¼ cup granulated sugar
- 12 ounce can peach nectar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 4 medium peaches peeled and cut into cubes
- ¼ cup plus 2 tablespoons frozen whipped topping thawed
- additional peach slices
Directions
Dissolve gelatin in ½ cup cold water then bring to a boil stirring constantly.
Remove from heat then stir in sugar and peach nectar.
Chill until consistency of unbeaten egg white.
Combine 2 tablespoons water and lemon juice in a medium bowl then add cubed peaches tossing gently to coat.
Drain peaches and combine with thickened nectar mixture then spoon evenly into 6 parfait glasses and chill until firm.
Just before serving top each parfait with 1 tablespoon whipped topping and an additional peach slice.
Category:Cathy's Recipes