• 4 large ripe peaches
  • 2 cup plus 2 tablespoons raspberries
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons non-fat dry milk powder plus water to make 1/4 cup
  • 1 tablespoon unsweetened grape juice


  1. Blanch peaches by dropping them in boiling water for 30 seconds. Remove, run under cold water and peel off skins. Cut in half, discard pits and place 2 peach halves on each of 4 individual dessert dishes.
  2. Puree raspberries with remaining ingredients, reserving 2 tablespoons of berries for garnish.
  3. Spoon puree over peaches, top with berries and serve cold.

Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 112
Fat: 3 grams
Sodium: 50 milligrams
Cholesterol: 10 milligrams
Protein: 5 grams
Carbohydrates: 18 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Fruit, 1 Milk

Book Title: Light and Easy Diabetes Cuisine

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