This is a good trick for an easy dessert, though you have to think about it ahead of time because it takes 2 hours to chill. The rest is a snap, and you can make it with all sorts of fruit, or even storebought applesauce. You just need about 2 cups of fruit puree.
1 envelope unflavored gelatin
1/4 cup water
1 package (20 ounces) frozen peach slices, thawed
1/3 cup packed light brown sugar
3 tablespoons lemon juice
1/8 teaspoon almond extract
1/2 cup plain fat-free yogurt
1/4 cup reduced-fat sour cream
1 In a small, heatproof bowl, sprinkle the gelatin over the water and let stand until softened, about 2 minutes. Set the bowl in a pan of simmering water and heat until the gelatin dissolves, about 3 minutes. Set aside to cool to room temperature.
2 In a food processor, puree the gelatin mixture, peaches, brown sugar, lemon juice, and almond extract until smooth.
3 Transfer the puree to a large bowl. Stir in the yogurt and sour cream until blended. Spoon into a serving bowl, 4 individual bowls, or 4 wineglasses, and refrigerate until set, about 2 hours. Makes 4 servings
total fat 0.3g
saturated fat 0.1g
dietary fiber 3g
good source of: potassium, vitamin C
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands.
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.