- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Peach Melba



  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.

Nutritional Information Per Serving:

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

Diabetic Exchanges

1 Fruit, 1 Milk

Source: Light and Easy Diabetes Cuisine