INGREDIENTS
- 1 envelope plus 1 teaspoon unflavored gelatin
- 1/2 cup cold water
- 1/4 cup sugar
- 1 (12 oz.) can peach nectar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 4 medium peaches, peeled and cut into 3/4 inch cubes
- 1/4 cup plus 2 tablespoons frozen whipped topping, thawed (optional)
- Additional peach slices (optional)
DIRECTIONS
Dissolve gelatin in 1/2 cup cold water, bring to a boil, stirring constantly. Remove from heat, stir in sugar and peach nectar. Chill until consistency of unbeaten egg white.
Combine 2 tablespoons water and lemon juice in a medium bowl; add cubed peaches, tossing gently to coat. Drain peaches and combine with thickened nectar mixture, spoon evenly into 6 parfait glasses. Chill until firm.
Just before serving, top each parfait with 1 tablespoon whipped topping and an additional peach slice, if desired. Yield 6 parfaits about 98 calories per serving plus 14 calories per tablespoon whipped topping.
Southern Living • Cooking Light