I love fresh peach ice cream. It is one of the summer treats I let myself taste once during the season, except not this year. I splurged on other things so I had to hold back on a few regulars, and peach ice cream was it. As the summer peach season is coming to a close I find I am craving that treat so I took one of the two ripe peaches I have left and tried to make a healthy version of a milkshake to curb my ice cream desire. Of course it’s not the same in the creaminess department, but it was still good in the peachy arena.
1 peeled and sliced ripe peach
1 cup of milk
2 Splenda packets
Splash of almond extract.
I froze the peaches after slicing them. Then I put the milk, Splenda and almond extract in a metal container and put that in the freezer for thirty minutes. I added the frozen peaches to the milk container with a half-cup of crushed ice and using the stick blender whirled the whole thing up. It was cold, peachy and probably will hold my peach ice cream craving at bay until next summer.
I had a couple guests coming for a working lunch at my house today. I felt like they deserved more than my regular salad for lunch. I looked around my kitchen and noticed a couple of peaches that were ripe. Cobbler, but I did not want to add any white flour to my day so here is what I made up. It actually was quite tasty.
2 big ripe peaches- peeled and cut into chunks
5 splenda Packets
½ t. almond extract
½ cup almonds
1 T. melted butter
1 T. milk
pinch of salt
2 T. minced crystallized ginger
Preheat oven to 350.
Put the peaches, 2 packets of Splenda and the almond extract in a bowl and mix up.
Put the almonds in the food processor and chop them up to a powder. It will take about 30 seconds. Don’t run them too long, you do not want it to turn them into butter. Put the almond “flour” in a bowl and add the egg, butter, milk 3 Splenda packets and salt and mix together.
Spray four small ramekins with pam. Spoon a quarter of the peaches into each dish and then spoon a quarter of the almond mixture on top. Sprinkle the crystallized ginger on top of each. Place in oven for 20 minutes.
Can be eaten at any tempreture.
Most days I am home for lunch I eat a salad for lunch. I have a standard favorite of arugula, chicken, caramelized pears and blue cheese. Since it is not pear season and peaches are cheep and abundant I decided to see what caramelized peaches would be like. In a word, YUMMY.
I took two peaches and cut them down the middle and pulled the pit out. Then I sliced them into ¼ inch slices with the skin on. I lay them on a foil covered cookie sheet sprayed with pam. I put them in a 250-degree oven for 30 mins. I could have left them in a little longer to dry them out a little more, but I was ready for lunch so I ate them and thought that they were a great addition to my lunch. Balsamic vinegar goes perfectly with peaches so I had just the right amount of sweet and tart in the salad. I also added a couple of cashews for crunch and now I have a new craving.
Today my friend Lynn brought me a bag of the most luscious George peaches. They had warmed to juicy ripe perfection on my front porch and smelled of an old fashioned summer. My inclination to make them into a cobbler or peach almond tart had to be curbed. I thought about it and could not come up with a reason they could not be made into a salad. I had bought a pound of crabmeat yesterday and decided to take the chance to combine two of my favorite flavors. Just to guild the lily I added avocado.
1 pound of lump Crabmeat
Zest of one lemon
Juice of one lemon
3 T. mayonnaise
1 T. Sriracha sauce
1 T. capers
Gently mix everything together folding the crab carefully not to break it up too much.
4 T. balsamic glaze
Peel a ripe peach and slice into wedges. Cube an avocado. Place half a peach slices and half an avocado on a plate and top with a big scoop of the crab salad. Drizzle balsamic glaze around the outside.
Makes four servings
You can buy balsamic glaze or make it by simmering balsamic vinegar on a low heat on stove until it reduces by two thirds.
I bought some beautiful to look at, yet somewhat hard peaches at the Farmers Market. I left them on the counter to ripen and they did not quite get to that juicy peach stage I wanted. So to help them along I peeled them and sliced them and cooked them a few minutes. I love how this recipe turned out. Almost like having a peach pie, but easier and oh-so-much healthier.
5 peaches peeled and sliced
2 T. Balsamic vinegar
5 packets of Splenda
Breakfast cereal for garish – I used protein plus special K since that is all I ever have.
Put the peaches, vinegar and Splenda in a saucepan and heat on medium heat for five minutes, stirring every so often.
Good served warm or cold.
I put a few peaches in a ramekin and sprinkled a little cereal on top for crunch.