Low Fat Peaches And Cream Terrine Recipe

Ingredients

1 nonfat pound cake

16 ounces sliced peaches in juice, drained

-- juice reserved

2 envelopes unflavored gelatin

1 1/2 cups reduced-calorie non-dairy whipped topping, thawed

1 cup plain nonfat yogurt

12 ounces frozen raspberries, thawed

1/3 cup granulated sugar

Method

1.Slice cake horizontally into 4 layers.

Place bottom slice in plastic wrap-lined 9- by 5- by 3-inch loaf pan.

Stand up two center pieces on long sides of pan; set aside.

2.In small saucepan, measure 2/3 cup reserved peach juice, adding water if needed to make 2/3 cup.

Sprinkle gelatin over juice; let stand 1 minute.

Over low heat, stir about 2 minutes, until gelatin dissolves.

Cool for 5 minutes.

3.In large bowl, combine whipped topping and yogurt.

Whisk in gelatin mixture.

Chill until consistency of unbeaten egg whites.

Fold in peaches.

Pour into cake- lined pan.

Replace top cake slice; cover with plastic wrap and chill at least 3 hours.

4.In small bowl, combine raspberries, sugar and 3 tablespoons water.

Chill at least 1 hour.

To serve, unmold cake.

Slice and serve with sauce.

Per serving: About 225 calories, 4g protein, 50g carbohydrate, 2g fat, 6% calories from fat, 0mg cholesterol, 155mg sodium, 2g fiber.

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