Peach Melba Shortcake
Serves 4
Time 20 min
A new take on the traditional dessert. Made with peaches and raspberries, this shortcake is quick, colorful and takes advantage of abundant summer peaches.
Special Diets:
Ingredients
- 2 cups fresh or frozen and thawed raspberries
- 4 tablespoons granulated sugar, divided
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3 medium peaches, sliced
- 4 shortcake biscuits, each cut crosswise into 3 layers
Method
Combine the raspberries and 2 tbsp of granulated sugar in a food processor, and purée until smooth. (Strain through a sieve if you desire a smoother sauce.)
Set aside. Whip heavy cream with powdered sugar and vanilla in a large bowl until stiff peaks form and set aside.
Toss peaches with remaining 2 tablespoons granulated sugar in a bowl.
Brush each shortcake layer liberally with reserved raspberry purée, then arrange them on plates, layered with whipped cream and peaches. Serve immediately.
Nutritional Info:
Per serving: 550 calories (280 from fat), 31g total fat, 16g saturated fat, 85mg cholesterol, 350mg sodium, 66g carbohydrates (2g dietary fiber, 23g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 cups fresh or frozen and thawed raspberries
- 4 tablespoons granulated sugar, divided
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3 medium peaches, sliced
- 4 shortcake biscuits, each cut crosswise into 3 layers