Raspberry Sauce with Peach Melba
From the Strive for Five at School! Resources
Adapted from Cook Great Food, Dietitians of Canada
Yield: 8
Portion: 2 tbsp (30 mL)
Cost per serving: $0.21
Ingredients
2 cups (500 mL) raspberries, frozen
3 tbsp (45 mL) white granulated sugar
1 tbsp (15 mL) cornstarch
1 Semi-thaw the frozen raspberries and place in a strainer over a bowl to allow the juice to drain through. Reserve the raspberry juice (about 1 cup/250 mL) and place in a saucepan. This step may be done the day before.
2 Combine the sugar and cornstarch; stir into the cold juice until all the sugar and cornstarch have dissolved. There should be no sign of lumps.
3 Cook over medium heat until the mixture comes to a soft boil. Reduce heat and simmer for 1 minute to remove the starch taste.
4 Chill until serving.
Peach Melba
Yield: 8
Portion: 1 peach half
Cost per serving: $0.44
Ingredients
1 x 28-oz can (796-mL can) peach halves, in own juice, drained
1/2 cup (125 mL) low-fat vanilla yogourt
1 cup (250 mL) raspberry sauce (see above)
1 For each serving, place 1 peach half on a serving dish. Add 1 tbsp (15 mL) of the yogourt in the pit hollow and top with 2 tbsp (30 mL) of the raspberry sauce.
Tip: Raspberry Sauce is a tasty treat any time and goes well over plain, vanilla, or frozen yogourt. It also makes a nice addition to applesauce or rhubarb sauce.
