Yogurt with Peach Puree and Fresh Raspberries

[Guest guest]

YOGURT WITH PEACH PUREE AND FRESH RASPBERRIES

Yield: 4 servings

Source: " Cooking with the Diabetic Chef " by

Book info: http://diabeticgourmet.com/book_archive/details/23.shtml

INGREDIENTS

- 8 ounces canned, sliced peaches

- 8 ounces fresh raspberries

- 16 ounces plain, reduced-fat yogurt

- 1 cup walnuts, roughly chopped

- 4 fresh mint leaves

DIRECTIONS

Drain the peaches and puree them in a blender

or food processor until smooth. Wash the raspberries.

In a small bowl, place one-eighth of the yogurt

at the bottom. Place one-eighth of the peach

puree on top. Place one-eighth of the raspberries

on the peach layer. Repeat this layer, then top

with chopped walnuts. Garnish each glass with a

few raspberries and a mint leaf.

Nutritional Information Per Serving (9 ounces):

Calories: 297, Fat: 18 g, Cholesterol: 7 mg, Sodium: 83 mg,

Carbohydrate: 25 g, Dietary Fiber: 6 g, Sugars: 17 g, Protein: 14 g

Diabetic Exchanges: 1 Very Lean Meat, 1 Fruit, 3-1/2 Fat

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Marilyn

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