Ingredients Jump to Instructions ↓

  1. 2 large peaches

  2. 1 packet powdered artificial sweetener (if peaches are very sweet, you won't need this)

  3. Raspberry Sauce

  4. 2 cups fresh raspberries

  5. 1 tablespoon lemon juice

  6. Sweetener equal to about 2 tablespoons, or to taste - zero carb preferred, such as liquid sweetener

  7. Whipped Cream

  8. 1 cup heavy cream (best if it isn't ultra-pasteurized)

  9. 2 teaspoons vanilla

  10. Sugar substitute equal to 1/4 cup sugar - zero carb preferred.

Instructions Jump to Ingredients ↑

  1. Cut peaches in half and remove pits. Grill or roast the peaches. To grill: Heat grill and clean if necessary. Spread oil on grill and place peaches on grill, cut side down. Grill for 2-3 minutes and turn. Sprinkle packet of sweetener on the peaches. Grill for another 3 minutes. If you have a lid on your grill, cover when cooking.

  2. To roast in oven: Sprinkle sweetener on cut side of peaches. Butter a baking sheet in circles where peaches will go - non-stick baking sheets work best. Put peaches cut side down in the circles and roast for 10-12 minutes at 350 degrees F.

  3. Let peaches cool, then remove skins and chop into medium-small pieces.

  4. Make raspberry sauce by blending raspberries, lemon juice, and sweetener in food processor or blender. Sweeten to taste, as raspberries vary in tartness. For an elegant dessert, put puree through a sieve to remove seeds. If seeds don't bother you, you can skip this step.

  5. Whip cream with vanilla and sweetener. (This has more of both than an ordinary whipped cream as it is meant to substitute for ice cream.) How to Make Homemade Whipped Cream 4. Layer whipped cream, peaches, and raspberry sauce in wine glasses or parfait glasses. Garnish with peach and/or raspberries.

  6. Nutritional Information: Each serving has 12 grams effective carbohydrate plus about 2-4 grams fiber*, 3 grams protein, and 278 calories.

  7. * This is an estimate. With the raspberry seeds intact and the skin on the peaches, there would be 5.5 grams of fiber per serving. I think it would be about 2 grams without the raspberry seeds and 4 with them, but I'm guessing.


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