Rocco DiSpirito's Peaches and Prosecco With Almond Cream
A dessert version of the Bellini cocktail
There's nothing like a juicy ripe peach. You can tell when I've been enjoying peach season by the drippings on my clothes. Peaches are a perfect dessert unembellished, but this dessert version of the Bellini cocktail, combining the peaches with Prosecco (Italian sparkling wine), is not to be missed. Peaches grow abundantly in the region where Prosecco is produced, and the two pair beautifully. Carmela Vacca made a wonderful sangria-like drink with peaches and Prosecco for me in Italy; the addition of almonds in my version was a hit, even though I lowered the calories by using skim milk and agave nectar.
Cut the peaches in half using a sharp knife and remove the pits. Turn the peaches cut-side-down on a cutting board and cut them into large bite-size chunks.
Spoon the peaches into a large serving bowl and sprinkle with the toasted almonds.
Combine the milk, agave nectar, and almond extract in a medium bowl and blend with a hand blender until incorporated, about 30 seconds. Add the egg white powder and blend for about 20 seconds, until it becomes frothy. Spoon some of the mixture over the peaches and serve with a glass of prosecco.
Another version has 28 grams of fat and 567 calories. Rocco's version has 2.5 grams of fat and 184 calories.
Recipe courtesy "Now Eat This! Italian: Favorite Dishes from the Real Mamas of Italy--All Under 350 Calories."
This recipe was styled by chef Karen Pickus for "Good Morning America."
More Info: Low Fat