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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat the heavy cream in a medium-size bowl until soft peaks form. Add the confectioners sugar and almond extract and beat until stiff peaks form.

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  • Place raspberries in food processor or blender. Whirl until smooth puree. Press puree through wire-mesh sieve to remove seeds.

  • Arrange cake slices on 12 dessert plates. Spoon a few tablespoons raspberry puree over each slice or on plate. Garnish with peach slices, a dollop of whipped cream, remaining raspberries and mint.

Nutrition Facts

255 calories; fat 8g; cholesterol 27mg; carbohydrates 44g; protein 4g; sodium 407mg.
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