*  Exported from  MasterCook  *
 
                        Peach Slush with Blueberries
 
 Recipe By     : Dallas Morning News 6/11/97
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Fruit
                 Eat-LF
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         peaches -- (about 4 large),
                         ripe and sliced -- pitted and peeled
                         -- (see note)
      1/2  cup           sugar
      1/3  cup           cold water
    2      teaspoons     lemon juice
    1 1/2  teaspoons     vanilla extract
      1/2  cup           sour cream
    2      cups          blueberries
    4      sprigs        mint
 
 Recipe: Arrange the peaches in a single layer on a jellyroll pan and freeze
 for about 30 to 45 minutes. When frozen, put in a food processor with the
 sugar, water, lemon juice and vanilla and process until slushy. Add the
 sour cream with the machine running and process until smooth. Distribute
 2/3 of the blueberries among 4 wine glasses. Spoon the peach slush over the
 berries. Scatter the remaining berries on top and add a sprig of mint to
 each glass. Serve at once. Makes 4 servings.
 
 Note: Frozen peaches can also be used in this dessert. Process them frozen
 with all the ingredients except the blueberries.
 
 Per serving: Cal 243 (20% fat) Fat 6 g (3 g sat) Fiber 3 g
 
 Chol 10 mg Sodium 17 mg Carbs 49 g Calcium 39 mg
 
 Source: “Fresh Fruit Desserts”
 
 Cross-ref “Blueberry Thrills: A bountiful crop rolls in from East Texas” on
 the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas
 Morning News
 
 Busted by Kitchen PATh
 
 
 
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