Raspberry & red wine slush with peach salad
This is the perfect light summery pudding, full of intense flavours and low in fat
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
20 minutes, plus freezing (slush only)
Vegetarian, Gluten-free, Low-fat, Dairy-free, Nut-free
- Tip the raspberries, wine and sugar into a blender and blitz until smooth (this can also be done in a large jug with a hand blender). Push the liquid through a sieve to get rid of some of the pips, then churn in an ice-cream machine until the texture of soft sorbet.
- Transfer to a freezable container and freeze for at least 4 hrs. If you don't have an ice-cream machine, freeze the liquid until it starts to become icy, then mash the ice crystals with a fork until slushy. Repeat 3 or 4 times until you have the texture of sorbet.
- To serve, toss the peaches with the mint and serve alongside bowls of the scooped slush.
PER SERVING
240 kcalories, protein 2.0g, carbohydrate 44.0g, fat 0.0 g, saturated fat 0.0g, fibre 2.0g, sugar 43.0g, salt 0.03 g
Recipe from Good Food magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/7056/
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Ingredients
- 225g punnet raspberries
- 400ml light red wine , such as a Beaujolais or Gamay
- 140g caster sugar
- 2 ripe peaches , halved, stoned and cut into wedges
- handful mint leaves
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Tortellini with ricotta, spinach & bacon
This crunchy and creamy pasta is special enough for summer entertaining
8
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
20 minutes, plus freezing (slush only)
Vegetarian, Gluten-free, Low-fat, Dairy-free, Nut-free
Intense flavours and low fat, too. Good source of vitamin C.
Ingredients
- 225g punnet raspberries
- 400ml light red wine , such as a Beaujolais or Gamay
- 140g caster sugar
- 2 ripe peaches , halved, stoned and cut into wedges
- handful mint leaves
PER SERVING
240 kcalories, protein 2.0g, carbohydrate 44.0g, fat 0.0 g, saturated fat 0.0g, fibre 2.0g, sugar 43.0g, salt 0.03 g
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02 May 2009
Philip Currie commented on this recipe
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